High Fructose Corn Syrup 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 slices get tossed in melted coconut oil with fresh ginger, turmeric, and a bright hit of lemon juice before going into the oven — no mystery ingredients, no hidden sweeteners, just real food doing its thing. For anyone avoiding high fructose corn syrup, store-bought chips can be a minefield of sneaky additives, but this recipe keeps everything clean and straightforward from start to finish. The key is slicing the taro paper-thin and patting it completely dry so the oven can work its magic and deliver that satisfying crunch. A final scatter of fresh scallion greens adds a pop of color and a mild oniony bite that makes these feel genuinely special. They crisp up even more as they cool, so a little patience right out of the oven goes a long way.
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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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