Carrageenan Free Cilantro-Lime Taro Chips
Crispy, golden, and finished with a bright hit of citrus and herbs, these baked taro chips are the kind of snack that disappears fast. Taro slices up beautifully thin on a mandoline and transforms in the oven into satisfyingly crunchy rounds with a naturally earthy, slightly nutty flavor. Coconut oil helps each chip crisp up evenly while adding a subtle richness, and the turmeric gives them a gorgeous golden hue before the lime juice, zest, and fresh cilantro bring everything to life at the very end. For anyone navigating store-bought snacks with ingredient lists full of additives and thickeners, making chips from scratch with just whole, simple ingredients is a genuinely satisfying solution. Every component here is clean and straightforward — nothing processed, nothing hidden, just real food. The technique is simple but the payoff is impressive, and that final toss with the cilantro-lime coating makes these feel far more special than your average chip bowl.
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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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