Pistachio 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 oven-baked rounds get a gorgeous coating of coconut oil, maple syrup, and apple cider vinegar, with warm notes of ginger, turmeric, and a hint of Ceylon cinnamon that make each bite genuinely interesting. The mandoline slicing is the key to getting that satisfying crunch — thin, even rounds bake up golden and crisp without any deep frying required. A wire rack set over the baking sheet lets hot air circulate all around each chip, so you get even browning rather than soggy bottoms. The whole thing comes together with pantry-friendly ingredients and zero nuts of any kind, so snack time stays completely worry-free. Let them cool on the rack for a few minutes after baking and watch them firm up into proper chip territory — they're genuinely hard to stop eating.
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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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