Gelatin Free Maple & Apple Cider Vinegar Taro Chips
Taro root makes a surprisingly satisfying chip base — starchy, subtly earthy, and sturdy enough to hold up to bold seasoning without turning soggy. Here, thin-sliced rounds get tossed in a glaze of coconut oil, maple syrup, and apple cider vinegar before hitting the oven, creating a sweet-tangy coating with warm depth from ginger, turmeric, and a whisper of Ceylon cinnamon. The wire rack setup is the real secret weapon, letting hot air circulate around every slice so the chips bake up golden and crisp rather than steaming against a flat pan. Every ingredient in this recipe is entirely plant-based and whole-food, so there's nothing to second-guess if you're avoiding animal-derived additives that sometimes sneak into packaged snacks. The chips firm up even more as they cool, so resist the urge to eat them straight from the oven — that five-minute rest makes a real difference. They're a genuinely craveable alternative to store-bought options, and the flavor combination feels a little unexpected in the best possible way.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!