Celery Free Cilantro-Lime Taro Chips
Taro root gets a serious glow-up here, transformed into crispy, golden chips with a bright citrus finish that makes it almost impossible to stop at just one handful. The slices are tossed in coconut oil with a touch of turmeric before baking, giving each chip a warm, earthy depth and a gorgeous color before the lime juice, lime zest, and fresh cilantro hit at the very end. That finishing move — adding the citrus and herbs after baking — keeps the flavors vivid and punchy rather than muted by the oven's heat. Store-bought snack chips can be a minefield of hidden ingredients and shared production lines, so making your own from scratch puts you completely in control of what goes into the bag. The mandoline technique is key here: uniform slices mean every chip bakes at the same rate, so you get that satisfying crunch all the way through without any soft or burnt outliers. These are the kind of snacks that disappear fast at a party, and nobody needs to know how simple they were to pull together.
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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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