Baked Tiki-Style Taro Chips with Coconut Sea Salt
Thinly sliced taro root baked to crispness and seasoned with toasted coconut flakes and sea salt for a tropical snack. This polynesian-inspired snacks ready in about 45 minutes turns fresh taro root, coconut oil melted, toasted shredded coconut into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 150 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb fresh taro root
- 2 tbsp coconut oil melted
- 1/4 cup toasted shredded coconut
- 1 tsp sea salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 375°F (190°C). Peel 1 lb fresh taro root and slice it into very thin 1/8-inch rounds using a mandoline or sharp knife.
- Step 2: Place the taro slices in a large bowl and toss with 2 tbsp melted coconut oil until each slice is evenly coated.
- Step 3: Arrange the taro slices in a single layer on two baking sheets lined with parchment paper, making sure slices do not overlap.
- Step 4: Bake for 15 minutes, then flip each chip and bake an additional 10-15 minutes until edges are golden and chips are crisp.
- Step 5: Immediately sprinkle 1 tsp sea salt, 1/4 tsp black pepper, and 1/4 cup toasted shredded coconut evenly over the hot chips to adhere.
- Step 6: Allow to cool completely on wire racks to crisp up further before serving as a tropical-inspired snack.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Tiki-Style Taro Chips with Coconut Sea Salt take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Tiki-Style Taro Chips with Coconut Sea Salt?
Store in an airtight container at room temperature for crisp items, or in the fridge for anything dairy- or produce-based, for up to 3–5 days. Re-crisp baked snacks in a 300°F oven for 5 minutes if they soften.
Can I substitute ingredients in Baked Tiki-Style Taro Chips with Coconut Sea Salt?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Tiki-Style Taro Chips with Coconut Sea Salt for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Tiki-Style Taro Chips with Coconut Sea Salt?
Polynesian snacks like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
