Citric Acid Free Maple & Apple Cider Vinegar Taro Chips
Taro chips are a seriously underrated snack, and this baked version delivers that satisfying crunch with a flavor profile that feels both earthy and a little sweet. For anyone navigating a citric acid sensitivity, store-bought chips and flavored snacks are a constant minefield — preservatives and acidulants hide in the most unexpected places. Here, the tang comes entirely from apple cider vinegar, which is naturally free of citric acid, making it a clean and safe way to add brightness without the worry. Coconut oil and maple syrup round out the coating with richness and warmth, while ground ginger, turmeric, and a whisper of Ceylon cinnamon give each chip a gently spiced depth that keeps you reaching back into the bowl. The wire rack baking method is the real secret weapon — it lets hot air circulate all around each slice so you get even crispness without flipping a hundred times. Let them cool fully before you dig in, because that last few minutes off the oven is when they really lock in their crunch.
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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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