Celery Free Maple & Apple Cider Vinegar Taro Chips
These oven-baked taro chips hit that perfect sweet-tangy-savory note that makes it nearly impossible to stop at just one handful. Taro slices up beautifully thin on a mandoline and bakes into satisfyingly crispy rounds with a naturally starchy bite that holds up to bold seasoning. The coating here is genuinely clever — coconut oil carries the maple syrup and apple cider vinegar into every crevice, while ground ginger and turmeric add warmth and a gorgeous golden hue. A whisper of Ceylon cinnamon rounds everything out with a subtle floral spice that makes these chips taste almost exotic. Store-bought snack mixes and flavored chips are notorious for sneaking in unexpected ingredients, so making your own means you control exactly what goes into the bag. Let them cool fully on the wire rack before you taste-test, because that resting time is what takes them from soft to genuinely shatteringly crisp.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!