Citrus Free Maple & Apple Cider Vinegar Taro Chips
Taro chips are one of those snacks that feel a little unexpected but completely deliver once you try them. These oven-baked rounds get their irresistible flavor from a coating of coconut oil, maple syrup, apple cider vinegar, and warm spices like ginger and turmeric — no citrus juice or zest anywhere in sight, which makes them a genuinely safe and satisfying option when you're avoiding anything from the citrus family. The apple cider vinegar brings just enough brightness and tang to keep things interesting without crossing into citrus territory. Slicing the taro thin on a mandoline and baking it on a wire rack is the real trick here — it lets hot air circulate around every chip so you get that satisfying crunch all the way to the center. A hint of Ceylon cinnamon in the mix adds a subtle warmth that ties the whole flavor profile together beautifully. Let them cool on the rack for a few minutes after baking and they'll crisp up even further, making it very hard to stop at just one handful.
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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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