Wheat Free Ginger-Scallion Taro Chips
Crunchy, golden, and loaded with bold flavor, these baked taro chips are the kind of snack that disappears fast. Taro root takes beautifully to high heat, crisping up into satisfying rounds that rival anything you'd pull from a bag — without a trace of wheat or grain-based starch in sight. Coconut oil, fresh ginger, and a pinch of turmeric give each chip a warm, aromatic coating that feels genuinely exciting, while a squeeze of lemon juice keeps everything bright. The trick is slicing the taro paper-thin and patting it completely dry before it ever hits the oven, which is what separates truly crispy chips from a soggy disappointment. A final scatter of fresh scallion greens adds a mild, grassy bite that makes the whole thing feel finished and a little fancy. Store-bought chips can be a minefield of hidden wheat-based additives and shared-facility warnings, so making your own from scratch puts you fully in control of every ingredient. 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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