Fructose Free Ginger-Scallion Taro Chips
Crunchy, golden, and packed with bold flavor, these baked taro chips are the kind of snack that disappears fast. Taro is a naturally starchy root that crisps up beautifully in the oven, making it a fantastic base for anyone navigating fructose intolerance who still wants something satisfying to munch on. The coating is simple but smart — coconut oil, fresh ginger, turmeric, and a splash of lemon juice give each chip a warm, aromatic kick without any high-fructose ingredients sneaking in. Slicing the taro paper-thin and patting it completely dry is the real secret to getting that irresistible crunch, so don't skip those steps. A finish of fresh scallion greens adds a mild, bright note that ties everything together without overwhelming the delicate flavor of the taro. These are the kind of chips that make you forget store-bought options ever existed.
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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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