Fish Free Maple & Apple Cider Vinegar Taro Chips
Taro chips are one of those snacks that feel genuinely exciting once you discover them — starchy, satisfying, and way more interesting than anything that comes out of a bag. 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 subtly sweet-tangy glaze that crisps up beautifully as they bake. A pinch of ground ginger and turmeric adds warmth and a gorgeous golden hue, while optional Ceylon cinnamon nudges the flavor into something almost addictive. Because everything here is built from whole, plant-based pantry staples, there's zero concern about hidden seafood derivatives or fish-based flavor enhancers that sometimes sneak into store-bought chip seasonings. The wire rack setup is the real trick — it lets hot air circulate under each slice so you get even crunch without flipping a hundred times. Let them cool for a few minutes after baking and they'll firm up into proper crispy chips that hold their own as a snack or a crunchy side.
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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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