Peanut Free Ginger-Scallion Taro Chips
Crunchy, golden, and loaded with bold flavor, these baked taro chips are the kind of snack that disappears fast. Thinly sliced taro gets 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 seriously addictive. A shower of fresh scallion greens right before serving adds a pop of color and a mild oniony bite that ties everything together beautifully. For anyone navigating snack time with peanut concerns, store-bought chips can be a minefield of shared fryers and vague allergen disclaimers. Making these at home means you control every single ingredient, and this recipe keeps things refreshingly simple — no mystery oils, no cross-contact worries. The coconut oil does double duty here, helping the chips crisp up in the oven while adding a subtle richness that plays perfectly against the ginger and turmeric. The key is slicing the taro paper-thin and patting it completely dry so the chips bake up firm and snappy rather than soft. Let them cool on the pan for a few minutes and they'll reach that satisfying crunch you're after.
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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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