Oats Free Cilantro-Lime Taro Chips
Crunchy, bright, and a little unexpected, 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 golden edges and a naturally earthy flavor that pairs perfectly with the zesty lime and fresh cilantro finish. Coconut oil keeps things light while helping each chip crisp up evenly in the oven, and a touch of turmeric adds a warm, subtle depth along with that gorgeous golden color. The lime juice and zest go on after baking so the chips stay crisp rather than soggy — a small but smart step that makes a real difference. For anyone navigating a grain-free or oat-free lifestyle, this is the kind of snack that genuinely delivers on texture and flavor without any workarounds or compromises. The whole process is straightforward, and the mandoline does most of the heavy lifting to get those even, paper-thin slices that bake up just right. Serve them fresh out of the cooling rack for maximum crunch.
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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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