Mushroom Free Cilantro-Lime Taro Chips
Crispy, golden, and bursting with bright citrus flavor, these baked taro chips are the kind of snack that disappears fast. Taro root slices up beautifully thin on a mandoline and transforms in the oven into satisfyingly crunchy rounds with a naturally earthy, slightly nutty taste. Coconut oil helps them crisp up without any frying, while a dusting of turmeric gives each chip a gorgeous golden hue and a subtle warmth. The real magic happens after baking — a toss with fresh lime juice, lime zest, and finely chopped cilantro coats every chip in a punchy, herby finish that tastes anything but ordinary. For anyone navigating a diet that rules out fungi, this recipe is completely clean from start to finish, with zero hidden ingredients to second-guess. These are fantastic on their own, alongside a fresh salsa, or piled next to your favorite dip for a crowd-pleasing appetizer that feels genuinely special.
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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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