Almond Free Maple & Apple Cider Vinegar Taro Chips
Taro chips are one of those snacks that feel genuinely exciting once you discover them — starchy, satisfying, and way more interesting than anything from a bag. These bake up golden and crisp in the oven, coated in a glaze of coconut oil, maple syrup, and apple cider vinegar that hits sweet, tangy, and savory all at once. Ground ginger and turmeric add a warm, earthy depth, and a whisper of Ceylon cinnamon (if you're feeling it) rounds everything out beautifully. Store-bought flavored chips can be a minefield for anyone avoiding tree nuts, since shared facilities and sneaky seasoning blends are everywhere — making these from scratch puts you fully in control of every ingredient. The wire rack trick is the real secret here, letting hot air circulate around each slice so you get that satisfying crunch without any flipping drama. Let them cool for a few minutes after they come out of the oven and they'll crisp up even further, which makes the wait absolutely worth it.
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Learn more →Ingredients
4 servings
- 1 large taro root (about 1 lb), peeled
- 2 tbsp coconut oil, melted
- 1 tbsp maple syrup
- 2 tsp apple cider vinegar
- ¼ tsp ground ginger
- ¼ tsp ground turmeric
- ½ tsp fine sea salt
- ⅛ tsp ceylon cinnamon (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper and set a wire rack on top.
- 2
Using a mandoline or a sharp knife, slice the peeled taro root into rounds about 1/16-inch (1.5 mm) thick. Wear gloves if your skin is sensitive — raw taro can cause mild irritation.
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