Paleo Cilantro-Lime Taro Chips
Taro root makes a surprisingly satisfying chip base — starchy enough to crisp up beautifully in the oven while staying completely grain-free and free of the seed oils that sneak into most store-bought snack bags. Coconut oil does the heavy lifting here, coating each thin slice and helping it turn golden and firm without any compromise on ingredients. A pinch of turmeric adds a warm, earthy undertone and a gorgeous golden hue that makes these look almost too good to eat. The real magic happens after the bake, when a hit of fresh lime juice, lime zest, and chopped cilantro gets tossed over the still-warm chips — bright, herby, and just a little tangy in the best way. Slicing the taro thin and uniform is the key step, so a mandoline is your best friend here, and keeping a close eye during those final few minutes of baking means the difference between perfectly crisp and overdone. These are the kind of chips you bring to a gathering and watch disappear before you even set down 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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