Rice Free Maple & Apple Cider Vinegar Taro Chips
Taro root steps in as a brilliant base for a crispy, snackable chip that skips rice and rice-based starches entirely — no rice flour coatings, no hidden grain fillers, just a naturally starchy root vegetable doing all the heavy lifting. Sliced paper-thin on a mandoline and baked on a wire rack, these chips develop genuinely satisfying crunch without a drop of oil from a deep fryer. The coating is where things get interesting: coconut oil, maple syrup, and apple cider vinegar come together into a glaze that's sweet, tangy, and just a little funky in the best possible way. Ground ginger and turmeric add warmth and a gorgeous golden hue, while a whisper of Ceylon cinnamon rounds everything out with a subtle floral note. They crisp up further as they cool, so resist the urge to eat them straight off the rack — though it's genuinely hard to wait. Keep a batch in an airtight container and you've got a snack that feels indulgent but is built entirely from whole, recognizable ingredients.
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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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