Nutmeg Free Ginger-Scallion Taro Chips
Taro chips are one of those snacks that feel both unexpected and completely addictive, and this version delivers serious crunch with a bright, aromatic twist. Thin-sliced taro rounds get tossed in melted coconut oil with fresh ginger, turmeric, and a squeeze of lemon juice before hitting a hot oven — the result is golden, crispy, and deeply savory. The finishing touch of sliced scallion greens scattered over the warm chips adds a fresh, mild bite that pulls the whole thing together beautifully. For anyone navigating warm spice blends, store-bought chips and snack mixes can be a minefield since nutmeg tends to sneak into seasoning blends and flavored coatings. This recipe keeps things clean and intentional — every ingredient is right there in the bowl, so there's no guessing. The ginger and turmeric do all the heavy lifting flavor-wise, giving you that warm, complex depth without anything you'd need to avoid. Getting the slices paper-thin is the real key to success here, so a mandoline is your best friend if you have one. These are the kind of chips that disappear fast, so consider making a double batch.
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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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