Hazelnut Free Maple & Apple Cider Vinegar Taro Chips
Taro chips are one of those snacks that feel a little unexpected but completely deliver once you bite in. 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 depth that plain potato chips just can't compete with. Ground ginger and turmeric add a warm, earthy backbone, and a touch of Ceylon cinnamon rounds everything out beautifully. The wire rack setup is the real trick here — it lets hot air circulate around every slice so you get genuinely crispy chips without any frying. For anyone navigating tree nut allergies, this recipe is a breath of fresh air because every single ingredient is straightforward and easy to verify, with no hidden nut-based oils or coatings to worry about. Taro can be a little unfamiliar if you haven't cooked with it before, but it slices cleanly on a mandoline and crisps up wonderfully in the oven. These are the kind of snacks you'll want to make on repeat.
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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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