Lactose Free Cilantro-Lime Taro Chips
Crunchy, bright, and genuinely addictive, these baked taro chips are the kind of snack that disappears fast. Coconut oil gives each slice a beautifully golden edge and a subtle richness, while turmeric adds a warm, earthy depth that makes the color as appealing as the flavor. The finishing touch — fresh lime juice, zest, and chopped cilantro tossed on right after baking — hits with a burst of citrusy, herby freshness that keeps you reaching back into the bowl. Because every ingredient here is naturally free of dairy, there's no need to swap anything out or second-guess a label; it just works as written. Taro chips can be tricky to nail at home, but the mandoline-thin slicing and the flip halfway through baking are the two moves that get you that satisfying, chip-shop crunch. Let them cool on a wire rack for a few minutes before tossing with the lime and cilantro — that short rest is what takes them from soft to genuinely crispy. Serve them fresh for maximum crunch, and don't be surprised if the whole batch is gone before anyone sits down.
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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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