Shellfish Free Ginger-Scallion Taro Chips
Taro chips done right are a genuinely exciting snack — earthy, satisfying, and way more interesting than anything you'd pull from a bag. These are baked rather than fried, with thin-sliced taro tossed in coconut oil, fresh ginger, and a touch of turmeric before hitting a hot oven until golden and crisp. The lemon juice brightens everything up, and the fresh scallion greens scattered on at the end add a pop of color and mild oniony bite that makes the whole thing feel finished and intentional. For anyone navigating shellfish allergies, store-bought chips and snack mixes can be a minefield of shared fryers and ambiguous seasoning blends — making these at home puts you fully in control of every single ingredient. The mandoline technique and the thorough pat-dry step are the real secrets here: moisture is the enemy of crunch, and getting those slices paper-thin is what separates a truly crispy chip from a chewy disappointment. Let them cool on the pan for a few minutes after baking and you'll be rewarded with a snack that shatters satisfyingly with every bite.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!