Dairy Free Maple & Apple Cider Vinegar Taro Chips
Taro root makes for a surprisingly satisfying chip base — starchy, hearty, and way more interesting than your average potato crisp. The coating here is where things get really exciting: coconut oil and maple syrup give each slice a subtle sweetness, while apple cider vinegar adds a bright, tangy edge that keeps you reaching for more. Ground ginger and turmeric bring a warm, earthy depth, and a whisper of Ceylon cinnamon rounds everything out with a gentle spice. Because the whole recipe is built around whole-food, plant-based ingredients, there's zero dairy to worry about — no butter, no hidden milk solids, nothing that needs a label check. Baking them on a wire rack is the real trick, letting hot air circulate around every slice so you get that satisfying crunch without deep-frying. They crisp up even more as they cool, so try to resist eating them straight off the pan (though honestly, good luck with that). Whether you're snacking solo or setting out a bowl for guests, these chips are the kind of thing people ask about.
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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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