Pistachio Free Ginger-Scallion Taro Chips
Taro chips are one of those snacks that feel genuinely exciting the moment you pull them out of the oven — golden, crispy, and way more interesting than anything from a bag. These get their depth from a coconut oil base spiked with fresh ginger, a whisper of turmeric, and a bright hit of lemon juice that ties everything together. The finishing touch of thinly sliced scallion greens scattered over the warm chips adds a fresh, savory pop that makes them nearly impossible to stop eating. Because the whole recipe is built around whole, simple ingredients, there's no need to scan labels or second-guess what's hiding in a seasoning blend. The technique matters here — slicing the taro paper-thin and patting it completely dry before coating is what separates a truly crispy chip from a chewy disappointment. Letting them rest on the pan after baking gives them that final snap, so resist the urge to dive in immediately. Serve them as a snack, a party starter, or an unexpected side, and watch them disappear fast.
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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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