Carrageenan Free Maple & Apple Cider Vinegar Taro Chips
Taro chips are one of those snacks that feel a little unexpected and completely addictive once you try them. These oven-baked rounds get coated in a glaze of coconut oil, maple syrup, and apple cider vinegar before hitting the oven, which gives them a subtly sweet, tangy depth that plain potato chips could never compete with. Ground ginger and turmeric add a warm, earthy undertone, and a touch of Ceylon cinnamon rounds everything out beautifully. Carrageenan is a common additive in packaged snacks and flavored chips, so making your own from scratch is the cleanest way to know exactly what you're eating. The wire rack setup is the real secret here — it lets hot air circulate around every slice so the chips bake up evenly crisp without any soggy spots. They firm up even more as they cool, so resist the urge to eat them straight off the pan. Bag them up for a lunchbox, serve them at a party, or just keep a stash on the counter for when the snack craving hits hard.
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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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