Lactose 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 your average potato crisp. These get tossed in a glaze of coconut oil, maple syrup, and apple cider vinegar before hitting the oven, which gives each chip a subtle sweet-tangy depth that's hard to stop eating. Ground ginger and turmeric add a warm, earthy undertone, and a touch of Ceylon cinnamon rounds everything out with gentle spice. Every single ingredient here is naturally free of dairy, so there's no swapping or substituting needed — just a clean, flavorful snack straight from your oven. The wire rack trick is key: it lets hot air circulate around each slice so you get that crispy, dry texture without any sogginess. Let them cool for a few minutes after baking and they'll firm up into proper chips that are perfect for snacking straight from the pan or packing into an airtight 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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