Barley Free Cilantro-Lime Taro Chips
Crispy, golden, and bursting with bright citrus flavor, these baked taro chips are the kind of snack that disappears fast. Taro root slices up beautifully thin on a mandoline and bakes into satisfyingly crunchy rounds without any grain-based ingredients in sight — making this a naturally safe choice for anyone navigating a barley intolerance or sensitivity. Coconut oil gives each chip a subtle richness, while turmeric adds a warm, earthy undertone and a gorgeous golden hue. 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 for a punchy, herbaceous finish. Store-bought chips can be a minefield of hidden grain derivatives and shared-facility warnings, so making your own at home puts you fully in control of every ingredient. The technique is straightforward — just slice thin, coat evenly, and keep a close eye during those final few minutes in the oven. Serve them immediately after tossing with the cilantro-lime topping and watch them vanish.
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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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