Hazelnut Free Cilantro-Lime Taro Chips
Crispy, 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 transforms in the oven into satisfyingly crunchy rounds with naturally earthy depth. Coconut oil keeps things simple and clean, while a pinch of turmeric gives each chip a warm, golden hue that looks just as good as it tastes. The real magic happens after baking — a quick toss with fresh lime juice, lime zest, and chopped cilantro turns a humble root vegetable into something genuinely crave-worthy. Store-bought chips can be a minefield when you're avoiding tree nuts, since shared facilities and flavored seasonings are common culprits, but every ingredient here is straightforward and easy to verify. These are best served right after that final toss, when the herbs are fragrant and the chips are still at peak 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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