Xanthan Gum Free Ginger-Scallion Taro Chips
Taro chips done right are a genuinely exciting snack — crispy, golden, and packed with way more personality than anything you'd pull from a bag. These get their depth from freshly grated ginger, a whisper of turmeric, and a bright hit of lemon juice, all carried by coconut oil that helps each slice bake up beautifully without any gums or stabilizers in sight. The whole thing is naturally free of thickeners and binders because it simply doesn't need them — just real ingredients doing real work in a hot oven. The key is slicing the taro paper-thin and patting it completely dry before it ever touches the coating, which is what separates a truly crisp chip from a sad, chewy one. A final scatter of fresh scallion greens right before serving adds a pop of color and a mild oniony bite that makes these feel almost restaurant-worthy. They're the kind of snack that disappears fast, so consider making a double batch if you're sharing.
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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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