Seeds Free Maple & Apple Cider Vinegar Taro Chips
Taro chips are one of those snacks that feel a little fancy but come together with surprisingly little effort, and this version hits a genuinely craveable sweet-tangy note. The coating is built from coconut oil, maple syrup, and apple cider vinegar, with warm ground ginger, turmeric, and a whisper of Ceylon cinnamon rounding everything out — no seeds anywhere in the mix. That matters more than you might think, because so many packaged chips and snack foods sneak in sesame, poppy, or sunflower seeds, either as ingredients or through shared processing lines. Baking the slices on a wire rack set over the sheet pan is the real technique win here, letting hot air circulate all the way around each chip so you get that satisfying crunch without any frying. The turmeric gives them a gorgeous golden color, and the maple-vinegar glaze caramelizes just enough to make each bite a little addictive. Let them cool fully on the rack before you dig in — they firm up beautifully as they rest, and that patience is absolutely worth it.
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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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