Sesame Free Ginger-Scallion Taro Chips
Crunchy, golden, and packed with bold flavor, these baked taro chips are the kind of snack that disappears fast. Taro slices are 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 genuinely satisfying. 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 sesame allergies or sensitivities, store-bought chips and snack mixes can be a minefield — sesame oil and seeds hide in a surprising number of packaged products. This recipe keeps things clean and straightforward, relying entirely on whole, easy-to-verify ingredients with no hidden surprises. Every component is right there in the bowl, which makes it easy to feel confident about what you're eating. The technique matters here: slicing the taro paper-thin and patting it completely dry before coating is what gives you that satisfying crunch rather than a chewy, steamed result. Let them cool on the pan for a few minutes after baking and they'll crisp up even further. Serve them fresh and watch them vanish.
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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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