High Fructose Corn Syrup Free Maple & Apple Cider Vinegar Taro Chips
Taro chips are one of those snacks that feel genuinely special, and this baked version delivers a satisfying crunch with a flavor profile that's earthy, tangy, and subtly sweet all at once. Real maple syrup and apple cider vinegar do the heavy lifting here, bringing natural depth without any of the processed sweeteners that sneak into so many packaged chip seasonings. Ground ginger and turmeric add a warm, golden complexity, and a whisper of Ceylon cinnamon rounds everything out beautifully. Baking the slices on a wire rack is the smart move — it lets hot air circulate underneath so you get that crispy finish without deep frying. Store-bought veggie chips are notoriously hard to vet for hidden additives, so making your own means you know exactly what's in every bite. These are the kind of chips you'll want to keep stocked in an airtight container for snacking emergencies, though they rarely last long enough to need storing.
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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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