Vegan Ginger-Scallion Taro Chips
Taro chips are one of those snacks that feel like a discovery — starchy, satisfying, and way more interesting than anything that comes out of a bag. These bake up golden and crisp thanks to a thin mandoline cut and a thorough pat-dry before they ever hit the oven, so you get that deep crunch without a drop of frying oil. Coconut oil carries the warmth of fresh ginger and turmeric into every slice, giving each chip a subtle, aromatic heat that builds as you snack. A quick hit of lemon juice brightens the whole thing, and the fresh scallion greens scattered on at the end add a pop of color and mild onion bite that makes these feel genuinely finished. Every ingredient here is entirely plant-based — no hidden dairy, no eggs, no animal-derived additives to second-guess. They're the kind of snack you set out for guests and watch disappear before you've even sat down.
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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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