Cinnamon Free Ginger-Scallion Taro Chips
Taro chips are a seriously underrated snack, and this baked version delivers that satisfying crunch without leaning on any of the warm spices that can make so many chip seasonings off-limits. The flavor here comes from fresh ginger, bright lemon juice, and a whisper of turmeric, all brought together with coconut oil for a coating that crisps up beautifully in the oven. Slicing the taro paper-thin and patting it completely dry are the two moves that make the difference between a chip and a sad, chewy round — the recipe walks you through both. A finish of fresh scallion greens adds a mild, grassy bite that feels almost restaurant-worthy for something you pulled out of your own oven. Store-bought flavored chips are a minefield of hidden seasonings, so making your own means you know exactly what went into every crispy bite. These are best eaten right off the pan while the edges are still snapping, so gather your people before you scatter those scallions.
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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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