Nitrate & Nitrite Free Cilantro-Lime Taro Chips
Crunchy, bright, and genuinely addictive, these baked taro chips deliver everything you want from a snack without a single processed preservative or cured ingredient in sight. Taro root slices up beautifully thin on a mandoline and bakes into satisfyingly crisp rounds with golden edges and a naturally earthy flavor that sets them apart from anything in a bag. Coconut oil gives each chip a subtle richness, while turmeric adds a warm, golden hue and a gentle depth that makes the whole batch look as good as it tastes. The real magic happens after they come out of the oven — a toss with fresh lime juice, lime zest, and finely chopped cilantro turns a simple chip into something that tastes genuinely vibrant and restaurant-worthy. Because every ingredient here is whole and fresh, you never have to second-guess what's in your snack bowl or scan a label for hidden additives. Let them cool on a wire rack before the final toss so they reach peak crispness, and serve immediately while that citrusy herb coating is still fragrant and fresh.
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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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