Pescatarian Ginger-Scallion Taro Chips
Taro chips are one of those snacks that feel both unexpected and completely addictive, and this version brings serious flavor with ginger, turmeric, and a bright hit of lemon juice. The slices go into the oven coated in coconut oil and come out golden, firm, and deeply savory — nothing like the bland store-bought alternatives. Scallion greens scattered on top at the end add a fresh, slightly sharp finish that makes the whole thing feel a little elevated without any extra effort. Because the ingredient list is entirely plant-based, there's zero concern about hidden fish sauces or meat-based seasonings sneaking in, which can be a real headache with packaged chip products. The key to getting that satisfying crunch is slicing the taro paper-thin and patting every slice completely dry before it ever touches the oil — moisture is the enemy of a crispy chip. These are the kind of snacks you set out for a crowd and watch disappear before you've even sat down.
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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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