Rice Free Ginger-Scallion Taro Chips
Crunchy, golden, and loaded with bold flavor, these baked taro chips are the kind of snack that disappears fast. Taro slices up beautifully thin on a mandoline and crisps in the oven with a satisfying crackle that rivals anything from a bag. The coating of melted coconut oil, fresh ginger, and turmeric gives each chip a warm, aromatic depth, while a hit of lemon juice keeps things bright and balanced. Finishing with fresh scallion greens adds a pop of color and a mild oniony bite that makes the whole thing feel a little fancy without any extra effort. For anyone navigating a grain-free or rice-free snack situation, this is a genuinely exciting find — no rice flour, no starchy fillers, just taro doing its thing. The key is slicing thin, patting dry, and watching the oven closely toward the end so you land on golden rather than bitter. Serve them straight from the pan while they're still warm and at peak crunch.
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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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