Shellfish 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 coated in a punchy mix of coconut oil, maple syrup, and apple cider vinegar before hitting the oven, which gives them a subtly sweet, tangy depth that plain potato chips just can't compete with. Ground ginger and turmeric add a warm, earthy backbone, and a hint of Ceylon cinnamon rounds everything out without tipping into dessert territory. The wire rack setup is the real trick here — it lets hot air circulate around every slice so you get genuinely crispy chips without any deep frying. Since every ingredient is a whole-food pantry staple, there's zero guesswork about hidden shellfish derivatives or seafood-adjacent additives that can sneak into packaged snack foods. Let them cool fully on the rack before you dig in, because that last few minutes off the heat is where the real crunch develops. They're great on their own, but also surprisingly good alongside a creamy dip or crumbled over a bowl of soup.
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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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