Gluten Free Cilantro-Lime Taro Chips
Crunchy, bright, and genuinely addictive, these baked taro chips bring serious snack energy without a single grain of wheat or gluten-containing ingredient in sight. Taro root slices up beautifully thin on a mandoline and bakes into satisfyingly crisp rounds that hold their own against any bagged chip at the store. Coconut oil gives them a subtle richness, while ground turmeric adds a warm golden color that makes the whole tray look stunning before it even hits the oven. The real magic happens after baking — a toss with fresh lime juice, lime zest, and finely chopped cilantro turns a simple chip into something that tastes like it came from a fancy snack brand. Because every ingredient here is naturally free of gluten, there's no need to scrutinize labels or worry about hidden additives sneaking into your snack bowl. These are best served right after that final toss, when the herbs are fragrant and the chips are still perfectly crisp from cooling on the rack.
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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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