Wheat Free Maple & Apple Cider Vinegar Taro Chips
Taro root makes a surprisingly satisfying chip base — starchy, sturdy, and naturally free of wheat without any substitutions or specialty flours required. These oven-baked rounds get coated in a punchy mix of maple syrup, apple cider vinegar, coconut oil, and warm spices like ginger and turmeric, so every bite delivers a sweet-tangy-savory hit that store-bought chips rarely pull off. A thin mandoline slice and a wire rack setup are the real secrets here, letting hot air circulate around each chip so they bake up golden and crisp rather than soggy. The optional Ceylon cinnamon adds a delicate floral warmth that plays beautifully against the tang of the vinegar — worth including if you have it on hand. They firm up even more as they cool, so resist the urge to eat them straight from the oven (or don't — we won't judge). Snack bowls, lunchboxes, or a side for soup — these chips pull their weight in any situation.
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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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