Low Sugar Cilantro-Lime Taro Chips
Crunchy, bright, and completely addictive, these baked taro chips deliver everything you want from a snack without a single gram of added sugar in sight. Taro slices up beautifully thin on a mandoline and bakes into satisfyingly crisp rounds with golden edges and a naturally earthy, slightly nutty flavor that sets them apart from your average potato chip. Coconut oil helps each slice crisp up evenly in the oven, while a dusting of turmeric gives them a gorgeous warm color before they even hit the cooling rack. The real magic happens at the end, when a hit of fresh lime juice, lime zest, and chopped cilantro gets tossed over the still-warm chips — the citrus soaks in just enough to make every bite pop. Store-bought snack chips are notorious for sneaking in sweeteners, flavored coatings, and mystery seasonings, so making your own means you know exactly what you're eating. These are the kind of chips you bring to a party and watch disappear before you've even set down the bowl.
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Learn more →Ingredients
4 servings
- 1 large taro root (about 1 lb), peeled
- 2 tbsp coconut oil, melted
- ½ tsp fine sea salt
- ¼ tsp ground turmeric
- 1 tbsp fresh lime juice
- 1 tsp lime zest
- 2 tbsp fresh cilantro, finely chopped
Instructions
- 1
Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- 2
Wearing gloves if your skin is sensitive, use a mandoline or a sharp knife to slice the peeled taro root into rounds about 1/16-inch (1.5mm) thick — as uniform as possible so the chips bake evenly.
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