Legume 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 root gets sliced paper-thin and 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 that's deeply savory with a subtle warmth you can't quite put your finger on. A shower of fresh scallion greens at the end adds a pop of color and a mild oniony bite that ties everything together beautifully. For anyone navigating a legume-free lifestyle, store-bought chips and snack mixes can be a minefield of pea protein, chickpea flour, and other hidden legume derivatives — making a batch from scratch like this is genuinely the safer, tastier move. The technique here is straightforward but worth following closely: patting the taro slices completely dry before coating them is the key step that separates truly crispy chips from a soggy disappointment. They crisp up even more as they cool on the pan, so a little patience goes a long way. Serve them fresh 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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