Carrageenan Free Ginger-Scallion Taro Chips
Taro chips are one of those snacks that feel both nostalgic and a little unexpected, and this version delivers serious crunch with a flavor combination that's genuinely hard to put down. Thin-sliced taro gets tossed in melted coconut oil with fresh ginger, turmeric, and a squeeze of lemon juice before hitting a hot oven — the result is golden, crispy rounds with a warm, aromatic bite. Scattered with fresh scallion greens right before serving, they look as good as they taste. For anyone navigating carrageenan concerns, packaged snack foods and flavored chips are often a minefield of additives and thickeners hiding in ingredient lists, so making your own is genuinely the smarter move. Every ingredient here is whole and straightforward — nothing processed, nothing suspicious. The mandoline technique and the tip to pat the slices completely dry are what separate truly crispy chips from sad, chewy ones, so don't skip those steps. These are the kind of snack you set out for guests and then quietly eat half of before anyone arrives.
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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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