Fish Free Cilantro-Lime Taro Chips
Taro root makes for a surprisingly satisfying chip — starchy, sturdy, and with a subtly earthy flavor that takes on seasoning beautifully. These baked rounds get tossed in coconut oil and a pinch of turmeric before hitting the oven, coming out golden, crispy, and completely addictive. The real magic happens after they cool: a hit of fresh lime juice, bright zest, and finely chopped cilantro coat every chip in a punchy, herby finish that tastes anything but simple. Because everything here is built from whole, plant-based ingredients, there's zero guesswork about hidden seafood derivatives or fish-based flavor enhancers that sneak into so many store-bought snack foods. The mandoline step is worth the extra care — uniform slices mean even baking and that satisfying crunch in every single bite. These are the kind of chips you set out for guests and then quietly eat half of before anyone arrives.
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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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