Capsaicin Free Maple & Apple Cider Vinegar Taro Chips
Taro chips are one of those snacks that feel a little unexpected but completely deliver once you bite into one. These baked rounds get their magic from a glaze of coconut oil, maple syrup, and apple cider vinegar — a combination that turns subtly sweet and tangy in the oven, with warm depth from ground ginger and turmeric. The result is a crispy, golden chip that tastes genuinely interesting without a single drop of hot sauce or chili in sight. For anyone navigating a sensitivity to capsaicin, store-bought chip options can be a minefield of hidden spice blends and shared seasoning lines, so making your own is a real relief. Slicing the taro thin on a mandoline and baking it on a wire rack ensures even airflow and that satisfying crunch you want from a chip. A touch of Ceylon cinnamon in the glaze is optional but worth it — it rounds out the sweetness beautifully. These are the kind of snack you'll find yourself making on repeat.
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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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