Gut Friendly Ginger-Scallion Taro Chips
Crunchy, golden, and loaded with bold flavor, these baked taro chips are the kind of snack that makes you forget store-bought options ever existed. Taro is a gut-friendly root vegetable that's gentler on digestion than many conventional chip bases, and baking it in coconut oil keeps things clean and satisfying without any of the inflammatory baggage of seed oils. Fresh ginger and turmeric bring serious anti-inflammatory warmth to every bite, while a squeeze of lemon juice brightens the whole thing up. The trick to getting that satisfying crunch is slicing the taro paper-thin and patting it completely dry before it ever touches the coating — moisture is the enemy of crisp. Scallion greens scattered on at the very end add a fresh, mild onion note that ties everything together without overwhelming the delicate chips. These are the kind of snacks you can feel genuinely good about reaching for, whether you're managing a sensitive gut or just trying to eat a little more intentionally.
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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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