Vegetarian Ginger-Scallion Taro Chips
Taro chips are one of those snacks that feel genuinely special — earthy, satisfying, and a little unexpected compared to the usual potato crisp. These are baked rather than fried, with each thin round coated in melted coconut oil, fresh ginger, and a whisper of turmeric before hitting the oven. The result is a chip that's golden at the edges, deeply savory, and finished with a bright hit of lemon juice and fresh scallion greens right before serving. Taro needs to be sliced paper-thin and patted completely dry before baking — both steps are called out clearly in the method, and they're what stand between a limp round and a genuinely crispy chip. The coconut oil helps everything caramelize beautifully without any dairy or animal products in sight, making this a naturally plant-based snack from start to finish. Let them cool on the pan for a few minutes after baking and they'll firm up even more, so resist the urge to grab one straight out of the oven. Scatter those scallion greens on at the very end and serve immediately — they're at their best fresh and crunchy.
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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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