Cinnamon 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 slices up beautifully thin on a mandoline and bakes into satisfyingly crunchy rounds with just coconut oil, sea salt, and a touch of turmeric for color and depth. The real magic happens after they come out of the oven — a toss with fresh lime juice, lime zest, and chopped cilantro gives every chip a punchy, herbaceous finish that feels anything but ordinary. For anyone avoiding warming spices like cinnamon, store-bought chip seasonings can be a minefield of unexpected blends, so making your own means you know exactly what's in every bite. The ingredient list is short, clean, and completely free of any spice that might cause a problem. Just be patient in those final few minutes of baking — taro chips can go from perfectly golden to overdone quickly, so keep an eye on them. Serve immediately after tossing with the lime and cilantro for maximum crunch and freshness.
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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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