Caffeine Free Cilantro-Lime Taro Chips
Taro root makes for a surprisingly satisfying chip — starchy, sturdy, and with a mild earthiness that soaks up bold flavors beautifully. These oven-baked rounds get tossed in melted coconut oil with a pinch of turmeric before hitting the sheet pan, giving them a gorgeous golden color and a subtle warmth. The real magic happens after baking, when a hit of fresh lime juice, lime zest, and finely chopped cilantro gets tossed over the still-warm chips for a bright, zesty finish that tastes anything but plain. Slicing the taro as thin and uniform as possible is the key to getting that satisfying crunch — a mandoline makes this step much easier if you have one. Since every ingredient here is naturally free of stimulants, you can snack away in the afternoon or evening without a second thought. They're best served right after that final toss, when the herbs are fragrant and the edges are still perfectly crisp.
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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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