Artificial Flavors Free Cilantro-Lime Taro Chips
Crunchy, bright, and genuinely addictive, these baked taro chips deliver everything you want from a snack without a single lab-created flavor in sight. Taro slices up beautifully thin on a mandoline and bakes into satisfyingly crisp rounds with golden edges and a subtly earthy flavor that's completely its own thing. A touch of turmeric and coconut oil give each chip warmth and richness, while fresh lime juice, lime zest, and chopped cilantro are tossed on right at the end so the flavors stay vivid and real. That finishing step — adding the citrus and herbs after baking — is what keeps everything tasting clean and lively rather than flat or artificial. Store-bought flavored chips often rely on powdered flavor systems and additives to mimic what these ingredients do naturally, so making them yourself is a genuinely better outcome, not just a compromise. Let them cool on a wire rack before tossing with the lime and cilantro, and they'll crisp up even further into something that's hard to stop eating.
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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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