Honey Free Cilantro-Lime Taro Chips
Taro root makes for a seriously satisfying chip — starchy, sturdy, and way more interesting than anything you'll find in a snack aisle bag. These baked rounds get tossed in coconut oil with a pinch of turmeric before hitting the oven, giving them a gorgeous golden color and a subtle earthy warmth. The real magic happens after they cool: a hit of fresh lime juice, bright zest, and finely chopped cilantro coat every crispy edge for a flavor combination that feels almost restaurant-worthy. Because the sweetener-free lifestyle can sometimes mean sacrificing the fun snacks, it's genuinely great to have a recipe this craveable that relies entirely on whole, savory ingredients. Slicing the taro thin and uniform — a mandoline makes this easy — is the key to getting that satisfying crunch rather than a chewy, underdone chip. Let them cool on a wire rack before adding the lime and cilantro, and they'll crisp up beautifully without going soggy. Serve them immediately after tossing for the freshest, most vibrant bite.
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!