Artificial Food Coloring Free Ginger-Scallion Taro Chips
Crunchy, golden, and packed with bold flavor, these baked taro chips are the kind of snack that disappears fast. The warm bite of fresh ginger and the earthy depth of turmeric give every chip a complexity that store-bought versions rarely deliver — and without a single artificial dye or synthetic additive in sight. That golden hue comes entirely from real turmeric, so you know exactly what you're eating. Coconut oil helps the slices crisp up beautifully in the oven, while a squeeze of lemon juice keeps the flavors bright and balanced. The finishing touch of fresh scallion greens adds a pop of color and a mild oniony freshness that makes these feel genuinely special. If you've ever flipped over a bag of chips and felt uneasy about the ingredient list, making your own this way is a genuinely satisfying solution. Serve them straight from the pan while they're still warm and at peak crunch.
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Learn more →Ingredients
4 servings
- 1 large taro root (about 1 lb), peeled
- 2 tbsp coconut oil, melted
- 1 tsp fresh ginger, finely grated
- ¼ tsp ground turmeric
- ¾ tsp fine sea salt
- 3 scallions, thinly sliced (green parts only)
- 1 tsp fresh lemon juice
Instructions
- 1
Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- 2
Wearing gloves if your skin is sensitive, use a mandoline or a sharp knife to slice the peeled taro root into rounds about 1/16-inch (1.5mm) thick — thin enough to see light through when held up, but not so thin they tear. Pat the slices thoroughly dry with paper towels; any surface moisture will steam rather than crisp.
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