Walnut Free Ginger-Scallion Taro Chips
Crispy, 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 squeeze of lemon juice before hitting the oven, creating layers of warmth and brightness in every bite. The mandoline-thin slicing and a thorough pat-dry are the real secrets here — they're what take taro from starchy and dense to shatteringly crisp. A finishing scatter of fresh scallion greens adds a pop of color and a mild oniony lift that makes these feel genuinely special. Store-bought chips often come with long ingredient lists and shared-facility concerns, but this recipe keeps things clean and completely transparent from start to finish. They're naturally free from tree nuts of any kind, relying entirely on pantry-friendly staples and fresh produce to deliver serious crunch. Serve them straight from the pan while they're still warm — they won't last long.
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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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