Turkey Free Maple & Apple Cider Vinegar Taro Chips
Taro chips might sound unexpected, but once you pull these golden rounds out of the oven, you'll wonder why you ever settled for a bag of plain potato chips. The taro slices get tossed in a punchy glaze of coconut oil, maple syrup, and apple cider vinegar before baking, which gives each chip a subtle sweet-tangy depth that's genuinely hard to stop eating. Ground ginger and turmeric add a warm, earthy backbone, and a touch of Ceylon cinnamon rounds everything out with a gentle spice. Baking them on a wire rack is the real trick here — hot air circulates underneath each slice, so you get that satisfying crunch without any deep frying. These are completely free of poultry in any form, which makes them a reliable snack option when you're navigating a table full of holiday dishes or just want something crowd-pleasing without the guesswork. They crisp up beautifully as they cool, so patience for those last five minutes is absolutely worth it. Serve them fresh or tuck them into an airtight container and they'll stay snappy for a couple of days.
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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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