Chestnut Free Cilantro-Lime Taro Chips
Crispy, golden, and bursting with bright citrus flavor, these baked taro chips are the kind of snack that disappears fast. Taro root slices up beautifully thin on a mandoline and bakes into satisfyingly crunchy rounds with a naturally earthy, slightly nutty flavor that pairs perfectly with the lime and cilantro finish. Coconut oil keeps things simple and dairy-free, while a touch of turmeric gives each chip a gorgeous golden hue before they even hit the oven. The real magic happens after baking — a quick toss with fresh lime juice, zest, and chopped cilantro transforms these into something that tastes way more exciting than anything from a bag. Because every ingredient here is whole and straightforward, you never have to second-guess what's in your snack bowl. They crisp up even more as they cool on the rack, so patience pays off. Serve them immediately after tossing for the freshest, most vibrant flavor.
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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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