Fish Free Ginger-Scallion Taro Chips
Crispy, golden, and packed 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 squeeze of lemon juice before hitting the oven, giving each chip a warm, aromatic depth that plain potato chips simply can't compete with. The key is slicing the taro paper-thin and patting it completely dry — that extra step is what separates genuinely crunchy chips from a soggy disappointment. A final scatter of fresh scallion greens adds a bright, oniony finish right before serving. Store-bought chips can be a minefield of hidden seafood-derived seasonings and shared processing lines, so making your own means you know exactly what's in the bag. Everything here is straightforward plant-based pantry staples, so there's no guesswork and no compromise on flavor. These are equally great as a party snack or a solo afternoon crunch session.
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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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