Gelatin 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 squeeze of lemon juice before hitting the oven, giving each chip a warm, aromatic depth that plain potato chips simply can't compete with. A shower of fresh scallion greens right before serving adds a bright, grassy finish that makes the whole thing feel a little special. Store-bought chip options can be a minefield when you're avoiding gelatin-based coatings or additives, but this recipe keeps things completely clean — every ingredient is straightforward and plant-based. The key to getting that satisfying crunch is slicing the taro paper-thin and patting it completely dry before coating, so the oven crisps rather than steams. They firm up even more as they cool, so a five-minute rest on the pan is worth the wait. Serve them fresh for maximum crunch and watch them vanish.
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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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