Mushroom 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 get 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 earthy, aromatic, and genuinely satisfying. A shower of thinly sliced scallion greens right before serving adds a fresh, savory finish that makes the whole thing feel a little special. For anyone navigating a mushroom-free diet, packaged snacks and restaurant apps can be a minefield of hidden fungi, but this recipe keeps things completely clean with straightforward, easy-to-verify ingredients. The mandoline technique and the tip to pat the slices bone dry are what separate a truly crispy chip from a sad, chewy one — don't skip that step. These are best eaten warm and fresh off the pan, so gather your people before you scatter those scallions.
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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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