Black Pepper Free Cilantro-Lime Taro Chips
Crunchy, golden, and bursting with bright citrus flavor, these baked taro chips are the kind of snack that disappears fast. Taro slices up beautifully thin on a mandoline and bakes into satisfyingly crisp rounds with a naturally earthy depth that regular potato chips just can't match. Coconut oil gives each chip a subtle richness, while turmeric adds a warm, golden hue and a gentle savory note without any heat. The real magic happens after baking — a toss with fresh lime juice, lime zest, and finely chopped cilantro turns these into something that tastes genuinely vibrant and restaurant-worthy. For anyone avoiding black pepper, store-bought chip seasonings can be a minefield, but this recipe keeps the flavor bold and complex using only ingredients you can see and control. The finishing step is key: adding the lime and cilantro while the chips are still slightly warm helps the flavors cling and bloom. Serve them immediately for maximum crunch, or make a double batch because one is never enough.
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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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