Chicken Free Cilantro-Lime Taro Chips
Taro root makes for a seriously underrated chip base — starchy, sturdy, and satisfying in a way that regular potato chips just can't match. Sliced thin on a mandoline and baked with coconut oil, turmeric, and sea salt, these rounds turn golden and crispy in the oven without a drop of frying oil. The real magic happens after they cool: a toss with fresh lime juice, lime zest, and chopped cilantro transforms them into something bright and addictive that tastes way more complex than the ingredient list suggests. Every element here is plant-based and whole, so there's zero guesswork about what you're actually eating. The turmeric adds a warm, earthy undertone and a gorgeous golden color that makes these look as good as they taste. Keep a close eye on them in those final few minutes of baking — the line between perfectly crisp and overdone is narrow, but totally worth the attention. Serve them fresh out of the cooling rack for maximum crunch, because that citrusy coating is best enjoyed right away.
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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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