Capsaicin 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 and bakes into satisfyingly crisp rounds with a subtly earthy flavor that pairs perfectly with the fresh lime and cilantro finish. For anyone avoiding capsaicin, store-bought chips can be a minefield — even "plain" varieties often sneak in chili powder, paprika, or spicy seasoning blends. This recipe keeps things completely heat-free while still delivering bold, complex flavor through turmeric, lime zest, and coconut oil. The technique matters here: uniform slices, a single layer on the pan, and a careful eye in those final minutes are what take these from good to genuinely addictive. Tossing the warm chips with fresh lime juice and cilantro right after baking means every bite is coated in that herby, tangy brightness. 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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