Brazil Nut Free Maple & Apple Cider Vinegar Taro Chips
Taro chips are one of those snacks that feel genuinely special, and this version takes things up a notch with a glaze of maple syrup, apple cider vinegar, and warm spices that makes every bite sweet, tangy, and a little earthy. The taro slices are coated in melted coconut oil along with ground ginger, turmeric, and optional Ceylon cinnamon before going into the oven, so the flavor is layered and complex without being complicated. Baking them on a wire rack set over the sheet pan is the real trick here — it lets hot air circulate all the way around each chip, giving you that satisfying crunch without any deep frying. Store-bought flavored chips can be a minefield of shared facilities and ambiguous allergen labels, but making these at home means you know exactly what went into the bag. The ingredient list is clean and straightforward, with nothing that sneaks in unexpected tree nuts or cross-contact concerns. Let them cool fully on the rack before you dig in — they crisp up beautifully as they rest, and that patience is 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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