Low Iodine Cilantro-Lime Taro Chips
Taro root makes a surprisingly satisfying base for homemade chips — starchy, sturdy, and with a subtly earthy flavor that crisps up beautifully in the oven. These are tossed in coconut oil and a pinch of turmeric before baking, giving each chip a gorgeous golden color and a warmth that pairs perfectly with the bright lime and fresh cilantro finish. For anyone managing iodine intake, store-bought snack chips can be a minefield of iodized salt and mystery seasonings, but here you control every single ingredient from start to finish. Fine sea salt stands in for iodized table salt, keeping the seasoning clean and on-plan without sacrificing any flavor. The technique is straightforward — thin, even slices, a hot oven, and a careful eye in those final minutes — and the reward is a batch of genuinely crispy chips that taste like something from a trendy snack brand. A quick toss with lime juice, zest, and cilantro right before serving keeps everything vibrant and fresh. These disappear fast, so consider making a double batch.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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