Pork Free Maple & Apple Cider Vinegar Taro Chips
Taro root makes for a surprisingly satisfying chip base — starchy, sturdy, and ready to soak up bold flavors in a way that potatoes can only dream about. These oven-baked rounds get tossed in a glaze of coconut oil, maple syrup, and apple cider vinegar before hitting the oven, which gives them a subtly sweet-tangy finish with warm depth from ground ginger and turmeric. A whisper of Ceylon cinnamon takes the whole thing somewhere almost exotic without overpowering the snack. The wire rack setup is the real trick here, letting hot air circulate around every slice so you get genuinely crispy edges rather than steamed, soggy rounds. They firm up even more as they cool, so patience pays off. Whether you're serving these at a gathering or just reaching into the container on a Tuesday afternoon, they deliver serious snack satisfaction with nothing but wholesome pantry staples.
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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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