Capsaicin Free Ginger-Scallion Taro Chips
Crunchy, golden, and packed with warm flavor, these baked taro chips are the kind of snack that disappears fast. Taro slices up beautifully thin and crisps in the oven with a satisfying crackle that rivals anything you'd find in a bag — no frying required. The coconut oil, fresh ginger, and turmeric do all the heavy lifting here, giving each chip a fragrant, savory depth that feels anything but plain. A squeeze of lemon juice brightens the whole thing, and the fresh scallion greens scattered on top at the end add a mild, oniony finish without any heat whatsoever. For anyone navigating capsaicin sensitivity, store-bought chips and snack mixes can be a minefield of hidden chili powders and spicy seasonings, so having a go-to homemade recipe like this is genuinely useful. The key technique is getting those slices paper-thin and bone-dry before they hit the oven — follow that step and you'll be rewarded with chips that are crisp all the way through. These are best served right off the pan while the scallions are still fresh and fragrant.
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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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