Barley Free Maple & Apple Cider Vinegar Taro Chips
Taro chips are one of those snacks that feel a little fancy but come together with surprisingly little effort, and this version takes things up a notch with a glaze that balances sweet maple syrup against the tang of apple cider vinegar. The result is a chip with real depth — warm from ground ginger and turmeric, with a whisper of Ceylon cinnamon rounding out the edges. Taro crisps up beautifully in the oven when sliced thin and given room to breathe on a wire rack, so you get that satisfying crunch without any frying. For anyone navigating grain sensitivities, store-bought chip options can be a minefield of hidden ingredients, but every single component here is naturally free of barley and related grains. Coconut oil keeps the coating light and dairy-free, while the spice blend does the heavy lifting on flavor. Let them cool fully on the rack before you dig in — that last few minutes of resting is what takes them from good to genuinely crispy. These disappear fast, so consider making a double batch.
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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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