Peanut Free Cilantro-Lime Taro Chips
Taro root makes for a surprisingly satisfying chip — starchy, hearty, and with a slightly earthy flavor that crisps up beautifully in the oven. Coconut oil helps each slice turn golden and firm, while a dusting of turmeric gives the chips a warm, golden hue and a subtle depth that sets them apart from anything you'd grab off a store shelf. The real magic happens after baking, when a hit of fresh lime juice, lime zest, and chopped cilantro gets tossed over the still-warm chips for a bright, zesty finish that makes them nearly impossible to stop eating. Every ingredient here is straightforward and naturally free from peanuts, so there's no label-scanning or cross-contamination anxiety to deal with — just clean, bold snacking. The mandoline step is worth the extra care, since uniform slices mean every chip bakes evenly and you avoid the frustrating mix of burnt edges and underdone centers. Let them cool on a wire rack for a few minutes and watch them go from slightly soft to genuinely crunchy right before your eyes. These are the kind of homemade chips that make you wonder why you ever settled for the bag.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!