Nutmeg Free Cilantro-Lime Taro Chips
Taro root makes for a surprisingly satisfying chip — starchy, sturdy, and with a slightly earthy flavor that pairs beautifully with bright, zesty toppings. These oven-baked rounds get coated in coconut oil and a touch of turmeric before hitting the heat, which gives them gorgeous golden edges and a satisfying crunch without a drop of frying oil. The finishing move is what really makes them sing: a drizzle of fresh lime juice, a hit of zest, and a shower of chopped cilantro tossed on right before serving. Warm spice blends and pre-made seasoning packets often sneak in unwanted ingredients, but this recipe keeps everything clean and straightforward — every component is something you can see and control. Slicing the taro thin and uniform is the real key to even baking, so a mandoline is your best friend here if you have one. They crisp up further as they cool on the rack, so resist the urge to snack too early. Serve them immediately after tossing with the herbs and citrus for maximum crunch and flavor.
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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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