BHA & BHT Free Cilantro-Lime Taro Chips
Crunchy, golden, and finished with a bright hit of citrus and herbs, these baked taro chips are the kind of snack that disappears fast. Most store-bought chips rely on synthetic preservatives like BHA and BHT to extend shelf life, which makes finding a truly clean option frustratingly difficult. This recipe sidesteps all of that by using whole, recognizable ingredients — taro root, coconut oil, fresh lime, and cilantro — with nothing hidden in the mix. Taro slices up beautifully thin on a mandoline and bakes into satisfyingly crisp rounds with a naturally earthy flavor that pairs perfectly with the zesty lime and fragrant cilantro tossed on at the end. The turmeric adds a warm, golden color and a subtle depth that makes these look as good as they taste. Letting them cool on a wire rack is the secret to that ideal crunch, so resist the urge to snack straight off the pan. These are best served fresh, which honestly won't be a problem.
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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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