MSG Free Cilantro-Lime Taro Chips
Crunchy, bright, and genuinely addictive, these baked taro chips deliver everything you want from a snack without a single ingredient you'd need to second-guess. Store-bought chips are a minefield for anyone avoiding flavor enhancers, with ingredient lists full of yeast extracts, "natural flavors," and other sneaky additives — making homemade the obvious move. Here, thinly sliced taro gets tossed in coconut oil with sea salt and turmeric before going into the oven, where it transforms into golden, crispy rounds with a subtly earthy flavor that's totally its own thing. The finishing touch is what makes them special: a drizzle of fresh lime juice, a hit of zest, and a shower of chopped cilantro tossed on right after baking. Every ingredient is whole, real, and easy to verify — no label-reading required. The key to getting that satisfying crunch is slicing the taro as thin and uniform as possible and giving the chips a few extra minutes on a wire rack to finish crisping up. Serve them immediately after tossing with the herbs and citrus, and don't be surprised when the bowl disappears fast.
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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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