Mustard Free Cilantro-Lime Taro Chips
Crunchy, 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 and bakes into satisfyingly crisp rounds with a naturally earthy flavor that pairs perfectly with the zing of fresh lime and the herby punch of cilantro. Coconut oil gives each chip a subtle richness while helping that gorgeous golden color develop in the oven, and a touch of turmeric adds a warm, sunny hue without overpowering anything. For anyone navigating mustard-free eating, store-bought chips and seasoned snacks can be a minefield of hidden spice blends and condiment-derived flavorings — here, every single ingredient is straightforward and easy to verify. The finishing move of tossing the cooled chips in fresh lime juice, zest, and cilantro is what makes this recipe feel genuinely special rather than just a plain veggie chip. Just be sure to watch them closely in those final few minutes of baking, because the line between perfectly crisp and overdone is a short one.
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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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