Emulsifier Free Ginger-Scallion Taro Chips
Taro chips are one of those snacks that feel almost too good to be true — crispy, savory, and deeply satisfying without a single additive or emulsifier in sight. Most store-bought chips rely on a cocktail of stabilizers and emulsifying agents to achieve that crunch, so making your own from scratch is genuinely the cleanest route to a chip worth snacking on. Here, thin-sliced taro gets tossed in melted coconut oil with fresh ginger, turmeric, and a squeeze of lemon juice before hitting a hot oven — nothing processed, nothing hidden. The key is slicing the taro paper-thin and patting it completely dry so the oven can do its job and crisp every round rather than steam it soft. A finish of fresh scallion greens scattered over the warm chips adds a bright, oniony pop that makes the whole thing feel a little fancy for something so simple. These are the kind of snacks you bring out for guests and watch disappear before you've even sat down.
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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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