Paraben Free Cilantro-Lime Taro Chips
Crunchy, golden, and bursting with bright citrus flavor, these baked taro chips are the kind of snack that disappears fast. Taro root slices up beautifully thin on a mandoline and bakes into satisfyingly crisp rounds with just coconut oil, sea salt, and a pinch of turmeric for warmth and color. 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 genuinely crave-worthy. Every ingredient here is whole and straightforward, which matters when you're trying to avoid the synthetic preservatives and additives that sneak into so many packaged snacks. Store-bought chips are a minefield of mystery ingredients, but this recipe keeps things clean from start to finish. The baking technique is key: flipping each chip halfway through and watching closely in those final minutes ensures you get that perfect golden crunch without any burnt edges. Serve them fresh for maximum crispness, and don't be surprised when the bowl is empty before you've even sat down.
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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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