Lupin 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 slices are tossed in melted coconut oil with fresh ginger, turmeric, and a bright hit of lemon juice before going into the oven, where they transform into satisfyingly crisp rounds with beautifully golden edges. A scatter of fresh scallion greens right before serving adds a pop of color and a mild oniony bite that makes the whole thing feel a little fancy without any extra effort. Store-bought chips can be a minefield of ambiguous flours and additives, but this recipe keeps things refreshingly straightforward — every ingredient is whole, recognizable, and easy to verify. The key to getting that perfect crunch is slicing the taro paper-thin and patting it completely dry before coating, so the oven crisps rather than steams each chip. Turmeric gives the finished chips a warm, earthy undertone and a gorgeous color that makes them look as good as they taste. These are equally at home next to a dip at a party or grabbed straight off the pan while they're still warm.

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