Peanut Free Maple & Apple Cider Vinegar Taro Chips
Taro chips are one of those snacks that feel genuinely exciting the moment you pull them out of the oven — golden, crisp, and carrying a flavor combination you won't find in any store bag. The coating here is a clever blend of maple syrup, apple cider vinegar, coconut oil, and warm spices like ginger and turmeric, which caramelize beautifully against the starchy taro as it bakes. A hint of Ceylon cinnamon rounds everything out with a subtle sweetness that keeps you reaching for another chip. Because the whole recipe is built from whole, recognizable ingredients, there's no need to squint at a label wondering about shared production lines or hidden additives. The wire rack setup is a smart move — it lets hot air circulate around every slice so you get that satisfying crunch without any deep frying. Let them cool for a few minutes after baking and they'll firm up into proper, snackable chips that are just as good on their own as they are alongside a dip.
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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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