Oats Free Ginger-Scallion Taro Chips
Crispy, golden, and packed with bold flavor, these baked taro chips are a seriously satisfying snack that feels way more special than anything you'd pull from a bag. Taro slices up beautifully thin and crisps in the oven with a satisfying crunch that rivals any chip you've ever had. The coconut oil carries the warmth of fresh ginger and turmeric into every bite, while a hit of lemon juice keeps things bright and lively. Finishing with fresh scallion greens adds a pop of color and a mild oniony bite that makes these feel genuinely restaurant-worthy. For anyone navigating grain sensitivities, this recipe is naturally free of any oat-based ingredients — every component is a whole food you can feel good about. The key is slicing the taro as thin as possible and patting it completely dry before baking, which is what gives you that irresistible crispness without any frying. Serve them straight from the pan while the scallions are still fresh and fragrant.
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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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