Paleo Ginger-Scallion Taro Chips
Crunchy, golden, and packed with bold flavor, these baked taro chips are the kind of snack that makes you forget store-bought options ever existed. Taro slices are tossed in melted coconut oil with fresh ginger, turmeric, and a bright hit of lemon juice before going into the oven — no seed oils, no mystery additives, just clean whole-food ingredients from start to finish. The mandoline technique is key here: getting those slices paper-thin is what separates a truly crispy chip from a chewy disappointment. A final scatter of fresh scallion greens adds a pop of color and a mild oniony bite that plays beautifully against the warm, earthy spice. Taro can be tricky to work with raw, so the recipe smartly calls for gloves and thorough drying — small steps that make a real difference in the final texture. These are best eaten right off the pan while they're still crackling, making them a perfect crowd-pleasing appetizer or an afternoon snack that actually satisfies.
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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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