Citric Acid Free Ginger-Scallion Taro Chips
Taro chips are one of those snacks that feel both unexpected and completely addictive, and this baked version delivers serious crunch without any of the processed additives that make store-bought chips a minefield for anyone avoiding citric acid. Taro slices are coated in melted coconut oil, fresh ginger, and a pinch of turmeric before going into the oven, giving each chip a warm, earthy depth that's hard to stop eating. The key is slicing them paper-thin and patting them completely dry — that extra prep step is what separates genuinely crispy chips from a sad, chewy disappointment. A small splash of fresh lemon juice in the coating adds just enough brightness without relying on the citric acid derivatives that sneak into so many packaged snacks. Once they come out of the oven and cool on the pan, they firm up beautifully, and a scatter of fresh scallion greens on top adds a pop of color and mild oniony flavor that ties everything together. These are the kind of chips you bring to a gathering and watch disappear before you've even set down the bowl.
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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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