Emulsifier Free Maple & Apple Cider Vinegar Taro Chips
Taro root gets a serious glow-up here, transformed into crispy, golden chips with a coating that's as clever as it is delicious. Coconut oil does the heavy lifting as the fat base, keeping everything completely free from the synthetic emulsifiers that sneak into so many packaged snacks and store-bought chip seasonings. The maple syrup and apple cider vinegar create a sweet-tangy glaze that caramelizes beautifully in the oven, while ground ginger and turmeric add a warm, earthy depth that makes these chips genuinely hard to stop eating. Baking them on a wire rack is the secret weapon — hot air circulates underneath each slice, so you get that satisfying crunch without any deep-frying. A touch of Ceylon cinnamon rounds out the flavor if you're feeling it, though the chips are plenty interesting without it. Let them cool fully on the rack and they'll crisp up even more, making them perfect for snacking straight from the pan or packing into a container for later.
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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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