Low Iodine Ginger-Scallion Taro Chips
Taro makes a surprisingly satisfying chip base — starchy, subtly earthy, and sturdy enough to bake up genuinely crispy without any of the additives that make store-bought snacks a minefield for anyone watching their iodine intake. The slices get tossed in melted coconut oil with fresh ginger, turmeric, and a squeeze of lemon juice before hitting the oven, so every bite carries a warm, bright, slightly citrusy kick. Sea salt keeps the seasoning clean and straightforward, and finishing the chips with fresh scallion greens adds a pop of color and mild onion flavor right at the end. Iodized table salt is one of those sneaky sources people often overlook, so using fine sea salt here is a small but meaningful swap that keeps things on track. The technique matters too — patting the taro slices completely dry before coating them is what separates truly crispy chips from a soggy, steamed disappointment. Let them cool on the pan for a few minutes after baking and they'll firm up even more, making them perfect for snacking straight off the sheet.
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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 saltChef's tipFine sea salt and table salt measure the same - no conversion needed.
- 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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