Black Pepper 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 hits a genuinely addictive sweet-tangy note. The coating is built around maple syrup and apple cider vinegar, which gives each chip a subtle glaze that caramelizes beautifully in the oven without any heat from black pepper or other sharp spices. Ground ginger and turmeric bring warmth and a gorgeous golden color, while a touch of Ceylon cinnamon rounds everything out with a gentle, almost dessert-like depth. Baking the slices on a wire rack is the real trick here — hot air circulates underneath each chip so they crisp up evenly rather than steaming against the pan. Most store-bought chip options sneak in pepper or pepper-derived seasonings, so making your own means you stay in complete control of what goes into the bag. Let them cool for a few minutes after pulling them from the oven and you'll be rewarded with that satisfying crunch that makes it genuinely hard to stop at just one.
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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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