Dairy Free Ginger-Scallion Taro Chips
Crunchy, golden, and loaded with bold flavor, these baked taro chips are the kind of snack that disappears fast. Taro slices are tossed in melted coconut oil with fresh ginger, turmeric, and a bright hit of lemon juice before going into the oven — no butter, no cream, no dairy of any kind needed to get that deeply satisfying crunch. The mandoline-thin slicing is the real secret here, giving each chip that light, crispy texture that makes it impossible to stop at just one. A finishing scatter of fresh scallion greens adds a pop of color and a mild oniony bite that plays beautifully against the warm spice of the ginger and turmeric. Store-bought chips can be a minefield of hidden dairy-based seasonings and shared-facility warnings, so making your own means you know exactly what's in the bag. The coconut oil does double duty — it coats every slice evenly and helps the chips develop those irresistible golden edges in the oven. Serve them straight off the pan while they're still warm, or let them cool completely for a snack that stays crisp and ready whenever the craving hits.
About FigFig 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 →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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!