Gelatin Free Cilantro-Lime Taro Chips
Crunchy, bright, and packed with bold 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 crisp rounds with golden edges and a naturally earthy depth that regular potato chips just can't match. Coconut oil and a pinch of turmeric give each chip a gorgeous color and a subtle richness, while a finishing toss with fresh lime juice, lime zest, and chopped cilantro makes the whole bowl pop with citrusy, herby brightness. Every single ingredient here is straightforwardly plant-based and whole, so there's no need to flip over a bag and scan for hidden additives or questionable stabilizers. The technique is simple but worth following closely — uniform slices and a watchful eye in those final minutes are the difference between perfectly crisp chips and overdone ones. Let them cool on a rack and they'll firm up even more before you hit them with that lime-cilantro finish. These are best served right away, which honestly won't be a problem.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!