Nightshade Free Maple & Apple Cider Vinegar Taro Chips
Taro root makes a surprisingly satisfying chip base — starchy, subtly earthy, and it crisps up beautifully in the oven without any of the nightshade concerns that come with potato or tomato-based snacks. The coating here is where things get really interesting: coconut oil, maple syrup, and apple cider vinegar come together into a glaze that's sweet, tangy, and just a little warm from the ginger and turmeric. Ceylon cinnamon adds a delicate floral note if you choose to use it, rounding out the flavor without overpowering the natural nuttiness of the taro. Baking the slices on a wire rack is the key move — it lets hot air circulate underneath so you get that satisfying crunch all the way through rather than soggy bottoms. Store-bought chip options can be a minefield when you're avoiding nightshades, since paprika and potato starch sneak into ingredient lists constantly, so having a reliable homemade recipe in your rotation is genuinely useful. These are the kind of snack you'll find yourself making on repeat.
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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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