AIP Friendly Cilantro-Lime Taro Chips
Crunchy, bright, and genuinely satisfying, these baked taro chips hit that salty-snack craving without a single ingredient that conflicts with autoimmune protocol eating. Taro root gets sliced paper-thin, tossed in melted coconut oil with a pinch of sea salt and golden turmeric, then baked until the edges crisp up beautifully in the oven. The real magic happens after they cool — a quick toss with fresh lime juice, lime zest, and finely chopped cilantro gives every chip a zippy, herbaceous finish that feels anything but restrictive. Store-bought chips are almost always off the table on AIP due to seed oils, nightshade seasonings, or grain-based coatings, so having a homemade go-to like this is genuinely useful. The technique is straightforward: uniform slices, a single layer on the pan, and a close eye during those last few minutes so they land golden rather than dark. This recipe makes enough for four people, which means it works equally well as a party snack or a weeknight treat you actually look forward to.
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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!