Xanthan Gum 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 baked rounds get a gorgeous golden edge from the oven and carry a sweet-tangy glaze made from maple syrup and apple cider vinegar, with warm notes of ginger, turmeric, and a whisper of Ceylon cinnamon. The coconut oil helps everything crisp up beautifully without any additives or thickeners — just real, whole ingredients doing all the work. That matters a lot when you're navigating a diet that requires avoiding stabilizers and binding agents, since so many packaged snacks and seasoning blends sneak them in. Here, every component is straightforward and clean, so you know exactly what you're eating. Slicing the taro thin on a mandoline is the key to getting that satisfying crunch, and the wire rack setup ensures airflow on both sides for even crisping. Let them cool fully before you dig in — they firm up as they rest, and the flavor deepens just enough to make them seriously hard to stop eating.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!