Beef Free Cilantro-Lime Taro Chips
Taro root makes a surprisingly satisfying chip — starchy, sturdy, and with a subtly earthy flavor that holds up beautifully to bold seasonings. These oven-baked rounds get tossed in coconut oil with a pinch of turmeric before hitting the heat, which gives them a gorgeous golden color and a satisfying crunch once they cool on the rack. The real magic happens at the end, when a hit of fresh lime juice, lime zest, and chopped cilantro gets tossed over the warm chips for a bright, zesty finish that tastes anything but plain. Since every single ingredient here comes straight from the produce section or pantry, there's zero guesswork about hidden animal-derived additives sneaking into your snack. Taro can go from perfectly golden to overdone fast, so keeping a close eye during those final few minutes is the key to getting that ideal crisp without any bitterness. These are best served right away while the cilantro is still fresh and fragrant, making them a fantastic last-minute appetizer or afternoon snack that genuinely impresses.
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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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