Gluten 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 root is naturally free of gluten, so there's none of the label-reading anxiety that comes with store-bought chip bags that share lines with wheat-based snacks. The slices get tossed in melted coconut oil with fresh ginger, turmeric, and a splash of lemon juice before hitting the oven, which means every chip is seasoned all the way through — not just dusted on top. The key is slicing them paper-thin and patting them completely dry so they bake up crisp rather than steamy and soft. A final scatter of fresh scallion greens adds a bright, oniony pop right before serving. These are the kind of chips that make people ask what's in them, and the answer is genuinely simple.
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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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