MSG 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 squeeze of lemon juice before hitting the oven, giving each chip a warm, aromatic depth that store-bought snacks rarely deliver. The finishing touch — a scatter of fresh scallion greens — adds a bright, oniony pop right before serving. Every single ingredient here is whole and straightforward, which means no hidden flavor enhancers or seasoning blends to second-guess. Getting the chips truly crisp is all about slicing thin, patting dry, and giving each round its own space on the pan — the recipe walks you through exactly how to nail it. They firm up even more as they cool, so a five-minute rest on the pan is worth every second of patience. Serve them as a party snack, a lunchbox treat, or an afternoon crunch fix — they're genuinely hard to stop eating.
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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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