Beef Free Maple & Apple Cider Vinegar Taro Chips
Taro chips might sound unexpected, but one bite of these golden, oven-baked rounds and you'll wonder why you ever settled for a bag from the store. Thinly sliced taro gets tossed in a glaze of coconut oil, maple syrup, and apple cider vinegar before hitting the oven, creating a snack that's sweet, tangy, and just a little earthy in the best possible way. Ground ginger and turmeric add a warm, subtly spiced depth, while optional Ceylon cinnamon nudges the whole thing toward something almost dessert-like. The wire rack trick is the real secret here — elevating the chips lets hot air circulate underneath, so you get even crispness without flipping a hundred times. These are completely plant-based and naturally free from any animal proteins, so they work beautifully as a crowd-pleasing snack no matter who's at the table. Just remember to let them cool on the rack before diving in — they firm up as they rest and the crunch is absolutely worth the wait.
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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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