Cashew 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 in. These oven-baked rounds get coated in a punchy mix of coconut oil, maple syrup, and apple cider vinegar before hitting the oven, giving them a sweet-tangy glaze that crisps up beautifully as they cool. Ground ginger and turmeric add a warm, earthy depth, and a hint of Ceylon cinnamon rounds everything out without overpowering the natural nuttiness of the taro. The wire rack setup is a smart move here — it lets hot air circulate under each slice so you get even crispness without flipping a hundred times. Store-bought chip options can be a minefield when you're avoiding certain tree nuts, since shared facilities and shared seasoning blends are everywhere. Making your own from scratch means you control every single ingredient, and this short list is refreshingly clean. Let them cool fully on the rack before you dig in, because that last few minutes off the heat is where the real crunch happens.
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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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