Walnut Free Maple & Apple Cider Vinegar Taro Chips
Taro chips are one of those snacks that feel genuinely exciting once you realize how satisfying they are straight from the oven. These thin, golden rounds get a flavor boost from a glaze of maple syrup, apple cider vinegar, coconut oil, and warm spices like ginger and turmeric — it's a combination that's tangy, subtly sweet, and a little earthy all at once. The wire rack trick is the real secret here, letting hot air circulate around every slice so you get that crisp, dry crunch without any deep frying. A touch of Ceylon cinnamon rounds out the glaze beautifully if you have it on hand, though the chips hold their own without it. Store-bought snack mixes and flavored chips can be a minefield when you're avoiding tree nuts, since shared lines and "may contain" labels are everywhere — making your own batch from scratch means you know exactly what went into the bowl. Let them cool fully on the rack before you dig in, because they keep crisping up as they rest and the texture is worth the wait.
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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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