Chicken Free Maple & Apple Cider Vinegar Taro Chips
Taro chips are one of those snacks that feel genuinely special — earthy, satisfying, and a little unexpected compared to your usual potato crisp. These are baked on a wire rack so hot air circulates all around each slice, giving you that addictive crunch without any frying. The coating is where things get really interesting: coconut oil and maple syrup add a subtle sweetness, while apple cider vinegar brings a bright, tangy edge that keeps every bite lively. Ground ginger and turmeric layer in warmth and a gorgeous golden color, and a pinch of Ceylon cinnamon rounds it all out if you're feeling fancy. There's nothing here from the poultry aisle — no broths, no hidden seasonings, no cross-contact concerns — just whole, plant-based pantry staples doing all the heavy lifting. The mandoline makes quick work of slicing, though a sharp knife and a steady hand work just as well. Let them cool fully on the rack and they'll crisp up beautifully, ready to snack on straight from the pan or tucked away for the next couple of days.
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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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