Eggless Maple & Apple Cider Vinegar Taro Chips
Taro chips are one of those snacks that feel genuinely special — earthy, crispy, and a little unexpected compared to the usual potato chip routine. These oven-baked rounds get coated in a punchy mix of coconut oil, maple syrup, and apple cider vinegar before hitting the oven, which gives them a sweet-tangy glaze that caramelizes beautifully at the edges. A pinch of ground ginger and turmeric adds warmth and a gorgeous golden hue, while optional Ceylon cinnamon nudges the whole thing into cozy-snack territory. The wire rack setup is the secret weapon here — it lets hot air circulate around every slice so you get that satisfying crunch without any deep frying. Since the coating is built entirely from pantry staples, there's no egg wash or binder needed, making this naturally free from eggs without any substitutions or workarounds. Let them cool on the rack for a few minutes after baking and watch them firm up into proper chip territory. They're great on their own, but honestly just as good crumbled over a salad or served alongside a dip.
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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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