Lupin Free Maple & Apple Cider Vinegar Taro Chips
Taro chips are one of those snacks that feel genuinely exciting once you realize how satisfying they can be — crispy, golden, and packed with a flavor profile that goes way beyond plain salted potato chips. The coating here is the real star: coconut oil and maple syrup give each slice a subtle sweetness, while apple cider vinegar adds a bright, tangy edge that keeps things from feeling heavy. Ground ginger and turmeric bring a warm, earthy depth, and a whisper of Ceylon cinnamon rounds everything out beautifully. Baking them on a wire rack is a smart move that lets hot air circulate underneath, so you get that satisfying crunch without any deep frying. For anyone navigating snack aisles with a careful eye on ingredients, making these at home means you know exactly what went into every chip — no mystery flours, no fillers, just a short list of whole, recognizable ingredients. They crisp up even more as they cool, so try to resist eating them straight off the rack (though no judgment if you can't). A batch like this disappears fast, so you might want to double it.
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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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