Nightshade Free Cilantro-Lime Taro Chips
Crunchy, bright, and completely addictive, these baked taro chips deliver everything you want from a snack without a single nightshade in sight. Taro root slices up beautifully thin on a mandoline and bakes into golden, crispy rounds that rival any potato chip on the shelf — no potatoes, peppers, or tomatoes required. Coconut oil gives each chip a subtle richness, while a pinch of turmeric adds a warm, golden hue and gentle earthiness that makes them look as good as they taste. The real magic happens after they come out of the oven: a quick toss with fresh lime juice, lime zest, and chopped cilantro turns a simple baked chip into something that feels genuinely restaurant-worthy. Letting them cool on a wire rack is a small but important step — that's when they go from firm to truly shatteringly crisp. Serve them immediately after the lime-and-cilantro toss for maximum crunch, or enjoy them straight off the rack before they even make it to the bowl.
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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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