Macadamia Free Maple & Apple Cider Vinegar Taro Chips
Taro chips are one of those snacks that feel a little unexpected but completely win people over once they try them. These oven-baked rounds get a flavor boost from a tangy maple and apple cider vinegar coating, with warm notes of ginger, turmeric, and a whisper of Ceylon cinnamon rounding everything out. The coconut oil helps each slice crisp up beautifully in the oven, so you get that satisfying crunch without any deep frying. Slicing the taro thin on a mandoline is the real key to getting chips that turn golden and firm rather than soft and starchy. The whole thing comes together with a short ingredient list and a straightforward bake-and-flip method that's easy to follow even on a busy weeknight. They're completely free from tree nuts of any kind, so you can snack without scanning labels for hidden ingredients. Let them cool on the rack for a few minutes before diving in — that's when they hit their crispiest, most irresistible peak.
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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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