Black Pepper Free Ginger-Scallion Taro Chips
Taro chips are one of those snacks that feel both unexpected and completely addictive, and this version delivers serious crunch with a bright, aromatic twist. Taro slices are tossed in melted coconut oil with fresh ginger, turmeric, and a squeeze of lemon juice before going into the oven, building layers of warm, savory flavor without a single grain of black pepper in sight. For anyone who has to scan ingredient labels on every bag of store-bought chips — because pepper hides in seasoning blends more often than you'd think — making your own is a genuinely satisfying solution. The mandoline technique and thorough drying step are what make the difference between a limp slice and a chip that actually snaps. Finishing with fresh scallion greens right out of the oven adds a pop of color and a mild oniony bite that ties everything together beautifully. These are best eaten while still warm, when the edges are golden and the coconut oil aroma is still hanging in the air.
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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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