Brazil Nut Free Cilantro-Lime Taro Chips
Crunchy, golden, and loaded 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 flavor that pairs perfectly with the lime and cilantro finish. Coconut oil gives each chip a subtle richness while helping the turmeric coat every slice in a warm, golden hue. The real magic happens after the oven — a quick toss with fresh lime juice, zest, and chopped cilantro turns a simple chip into something that tastes genuinely vibrant and restaurant-worthy. Store-bought flavored chips can be a minefield when you're avoiding certain tree nuts due to shared production lines, so making your own from scratch means you control every single ingredient. The ingredient list is short, whole, and completely straightforward, which makes this an easy win for snack time, party spreads, or just a weeknight treat you actually feel good about 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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