Celery Free Ginger-Scallion Taro Chips

Taro makes a surprisingly satisfying chip base — starchy, subtly earthy, and sturdy enough to go genuinely crispy in the oven when sliced thin and dried properly. The coconut oil carries the warmth of fresh ginger and a whisper of turmeric into every bite, giving these chips a golden color and a flavor that's way more interesting than anything from a bag. A squeeze of lemon juice brightens the whole thing, and the fresh scallion greens scattered on at the end add a mild, grassy pop right before serving. The technique here matters: patting the slices completely dry before coating them is what separates a truly crisp chip from a sad, steamed one, and the two-stage bake with a flip in the middle ensures even browning on both sides. There's no celery, celery seed, or celeriac anywhere in this recipe — just clean, whole ingredients that are easy to verify at a glance. These are best eaten fresh off the pan while the scallions are still vibrant, though the chips themselves will hold their crunch as they cool.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →