Mushroom Free Maple & Apple Cider Vinegar Taro Chips
Taro chips are one of those snacks that feel a little unexpected but completely win people over the moment they try one. These baked rounds get their irresistible flavor from a glaze of coconut oil, maple syrup, and apple cider vinegar, with warm notes of ginger, turmeric, and a hint of Ceylon cinnamon rounding everything out. The result is crispy, lightly sweet, and just tangy enough to keep you reaching back into the bowl. For anyone navigating a mushroom-free lifestyle, packaged snack foods can be a minefield of hidden ingredients and shared-facility warnings — making a batch from scratch with this short, clean ingredient list is a genuinely satisfying alternative. Slicing the taro thin on a mandoline and baking it on a wire rack is the key to getting that satisfying crunch without any frying. They crisp up even more as they cool, so a little patience goes a long way. Serve them as an afternoon snack, a party appetizer, or a crunchy side that nobody at the table will see coming.
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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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