Ginger 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 root slices up beautifully thin on a mandoline and bakes into satisfyingly crisp rounds with a naturally earthy flavor that pairs perfectly with the lime and cilantro finish. Coconut oil gives each chip a subtle richness while helping the turmeric coat every slice in a warm, golden hue. The real magic happens after they come out of the oven — a quick toss with fresh lime juice, zest, and chopped cilantro turns a simple baked chip into something that tastes genuinely vibrant and fresh. For anyone navigating a sensitivity to ginger, store-bought flavored chips and snack mixes can be a minefield of hidden spices, so making your own means you know exactly what's in every bite. These are fantastic on their own, served alongside a dip, or piled next to a bowl of soup for some serious crunch.
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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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