Eggless Ginger-Scallion Taro Chips
Crispy, golden, and loaded with bold flavor, these baked taro chips are the kind of snack that disappears fast. Taro slices get tossed in melted coconut oil with fresh ginger, turmeric, and a bright hit of lemon juice before hitting a hot oven — the result is deeply savory with a subtle warmth that keeps you reaching for more. The scallion greens scattered on top at the end add a fresh, grassy finish that makes the whole thing feel a little fancy for something so simple. Since the coating is built entirely from coconut oil and spices, there's no egg wash or binder needed — these chips crisp up beautifully on their own, making them a genuinely easy win for anyone avoiding eggs. The key is slicing the taro paper-thin and patting it completely dry so every chip bakes up firm and crunchy rather than soft or chewy. They're a great alternative to store-bought chips, where hidden ingredients can be a real concern, and making them at home means you know exactly what's in the bag. Serve them straight from the pan while they're still warm — they won't last long.
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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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