Cashew Free Cilantro-Lime Taro Chips
Taro root makes for a surprisingly satisfying chip — starchy, sturdy, and way more interesting than your average potato crisp. Sliced thin on a mandoline and baked with coconut oil, turmeric, and sea salt, these rounds turn beautifully golden with edges that shatter just right. The real magic happens after they come out of the oven, when a hit of fresh lime juice, lime zest, and chopped cilantro gets tossed over the still-warm chips for a bright, herby finish that tastes anything but plain. Store-bought snack mixes and flavored chips are notorious for hiding tree nuts in the seasoning blends or on shared production lines, so making your own from scratch puts you fully in control of every ingredient. The whole process is straightforward — just keep a close eye on them in those final few minutes, because taro chips can go from perfectly golden to overdone fast. Let them cool on a wire rack and they'll crisp up even more before you toss them with the citrus and herbs. These are the kind of snacks that disappear fast, so consider making a double batch.
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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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