Fructose Free Cilantro-Lime Taro Chips
Crunchy, golden, and bursting with bright citrus flavor, these baked taro chips are the kind of snack that disappears fast. Taro is a naturally low-fructose root vegetable, making it a smart swap for potato or sweet potato chips that can be harder to enjoy on a fructose-restricted diet. Coconut oil gives each slice a beautifully crisp edge in the oven, while a dusting of turmeric adds a warm, earthy undertone that makes these anything but ordinary. The real magic happens after baking — a quick toss with fresh lime juice, lime zest, and chopped cilantro coats every chip in a punchy, herby finish that tastes incredibly fresh. Using a mandoline to get those paper-thin, uniform slices is the key to even baking and that satisfying snap. These are best served right away while the cilantro is vibrant and the chips are at peak crunch, so plan to gather your crowd before you start tossing.
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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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