Artificial Flavors Free Maple & Apple Cider Vinegar Taro Chips
Taro chips done right are a genuinely exciting snack, and this baked version delivers that satisfying crunch with a flavor combination that feels both earthy and bright. The coating is built entirely from real, whole ingredients — coconut oil, maple syrup, apple cider vinegar, and warm spices like ginger, turmeric, and Ceylon cinnamon — so there's nothing synthetic hiding in the mix. That matters a lot when you're trying to avoid the artificial flavoring agents that sneak into most store-bought chip seasonings under vague ingredient names. The apple cider vinegar adds a subtle tang that plays beautifully against the natural sweetness of the maple syrup, while the turmeric gives the chips a gorgeous golden hue. Baking them on a wire rack over a sheet pan is the secret to getting even airflow and that crispy, dry texture all the way through. Let them cool for a few minutes after they come out of the oven and they'll firm up into proper chip territory — perfect for snacking straight from the bowl or pairing with a simple dip.
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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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