Honey Free Ginger-Scallion Taro Chips
Crispy, golden, and packed 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 bright hit of lemon juice before going into the oven — the result is a chip with serious depth and a satisfying crunch. A shower of fresh scallion greens right before serving adds a pop of color and a mild oniony bite that ties everything together beautifully. Many store-bought chips and flavored snacks sneak in sweeteners, so making your own means you stay in full control of every ingredient. The technique here is all about getting those slices paper-thin and bone-dry before baking, which is what delivers that addictive, shatteringly crisp texture. Coconut oil helps the chips brown evenly while carrying the warm spice notes of ginger and turmeric into every bite. These are the kind of homemade snacks that make you wonder why you ever reached for a bag off the shelf.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!