Macadamia Free Cilantro-Lime Taro Chips
Taro root makes for a surprisingly satisfying chip — starchy, sturdy, and with a subtly earthy flavor that takes on seasoning beautifully. These oven-baked rounds get tossed in coconut oil with a pinch of turmeric before hitting the heat, which gives them a gorgeous golden color and a satisfying crunch once they cool on the rack. The finishing touch is what really makes them sing: a bright hit of fresh lime juice, lime zest, and finely chopped cilantro tossed on right before serving. That combination of citrus and herb cuts through the richness of the coconut oil in the best possible way. Snack mixes and flavored chips at the store are notorious for containing tree nuts or being processed on shared equipment, so making your own from scratch is a genuinely smart move. The ingredient list here is clean and straightforward — nothing hidden, nothing unnecessary. These are the kind of chips you make once and then find yourself making every single week.
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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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