Legume Free Cilantro-Lime Taro Chips
Crunchy, golden, and finished with a bright citrus herb toss, 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 keeps things simple and dairy-free, while a touch of turmeric adds a warm, golden hue without overpowering the fresh notes. The real trick here is patience — letting the chips cool on a wire rack is what takes them from good to genuinely crispy. Store-bought chip options can be a minefield when you're avoiding legumes, since many snack foods are fried in peanut or soybean oil or processed alongside legume-based ingredients. Making your own means you control every single component, and this recipe keeps the ingredient list clean and straightforward. Drizzle on the lime juice right before serving to keep that herby brightness punchy and fresh.
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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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