Dairy Free Cilantro-Lime Taro Chips
Crunchy, bright, and completely plant-based, these baked taro chips are the kind of snack that disappears fast. Taro slices up beautifully thin and bakes into satisfyingly crisp rounds with a naturally earthy, slightly nutty flavor that holds its own against bold toppings. Coconut oil does the heavy lifting here, coating each chip in a light, golden layer without a drop of butter or dairy in sight. The finishing touch — fresh lime juice, zest, and chopped cilantro tossed on right after baking — gives every chip a punchy, herby kick that store-bought snacks just can't compete with. A pinch of turmeric adds a warm, golden hue and a subtle depth that makes these look as good as they taste. The key is slicing the taro as uniformly as possible and watching the oven closely toward the end, since these go from perfectly golden to overdone in just a few minutes. Let them cool on a wire rack and they'll crisp up even more before you toss them in that zesty cilantro-lime finish.
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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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