Vegan Maple & Apple Cider Vinegar Taro Chips
Taro chips are one of those snacks that feel genuinely exciting once you discover them — starchy, satisfying, and way more interesting than anything you'd pull from a bag at the store. These oven-baked rounds get coated in a glaze of coconut oil, maple syrup, and apple cider vinegar before hitting the oven, which gives them a subtle sweet-tangy depth that plain salted chips just can't compete with. Ground ginger and turmeric add a warm, earthy undertone, and a whisper of Ceylon cinnamon (if you're feeling it) rounds everything out beautifully. Because every ingredient here is entirely plant-based, there's no need to scrutinize labels or worry about hidden dairy or honey sneaking into your snack. The wire rack trick is the real secret weapon — it lets hot air circulate around each slice so you get genuinely crispy chips without any frying. Let them cool for a few minutes after they come out of the oven and they'll firm up into that perfect crunch. These are the kind of snacks you make once and then find yourself making every single week.
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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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