Oats Free Maple & Apple Cider Vinegar Taro Chips
Crunchy, golden, and glazed with a tangy-sweet coating, these baked taro chips are the kind of snack that disappears fast. Taro root slices thin on a mandoline and bakes up beautifully crisp, making it a surprisingly satisfying alternative to the usual grain-based chip options. The coating is where things get really interesting — coconut oil, maple syrup, and apple cider vinegar come together with warm ginger, turmeric, and a whisper of Ceylon cinnamon for a flavor that's complex without being fussy. For anyone navigating snack aisles with an eye on oat-based fillers or coatings, this recipe is refreshingly straightforward: every ingredient is right there in the bowl, no hidden surprises. The wire rack trick is key — it lets hot air circulate under each slice so you get even crispness without flipping a hundred times. Let them cool fully before you reach in, because they firm up beautifully as they rest. These are equally at home next to a dip, tucked into a lunchbox, or eaten straight off the rack before they even make it to a bowl.
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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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