Nutmeg Free Maple & Apple Cider Vinegar Taro Chips
Taro chips are one of those snacks that feel a little unexpected but completely deliver once you try them. These baked rounds get their irresistible depth from a glaze of coconut oil, maple syrup, and apple cider vinegar — a combination that caramelizes beautifully in the oven and gives each chip a sweet-tangy edge. Ground ginger and turmeric add warmth and a gorgeous golden hue without leaning on any of the spices that people avoiding nutmeg often have to watch out for in store-bought chip seasonings. The wire rack setup is a smart trick that lets hot air circulate around every slice, so you get genuinely crispy chips rather than soft, steamed ones. Taro itself is starchy and slightly nutty in flavor, making it a more interesting base than a plain potato chip. A touch of Ceylon cinnamon is optional but worth it if you want a little extra cozy warmth in the finish. Let them cool fully on the rack and they'll crisp up even more — if they last that long.
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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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