Seed Oil Free Ginger-Scallion Taro Chips
Crunchy, golden, and loaded with bold flavor, these baked taro chips are the kind of snack that disappears fast. Coconut oil does all the heavy lifting here, giving each slice a rich, satisfying crispness without a drop of vegetable, canola, or sunflower oil in sight — a genuine win for anyone trying to clean up their snack game. The combination of fresh ginger, turmeric, and a bright hit of lemon juice makes every chip taste layered and intentional, not like a plain vegetable chip you're eating out of obligation. Getting the slices paper-thin and bone-dry before they hit the oven is the real secret to that satisfying crunch, so don't skip the pat-dry step. A scatter of fresh scallion greens right before serving adds a pop of color and a mild oniony bite that ties everything together beautifully. These are the kind of chips you'll want to make on repeat.
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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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