Pecan Free Cilantro-Lime Taro Chips
Taro root makes for a seriously satisfying chip — starchy, sturdy, and with a subtly earthy flavor that holds up beautifully to bold toppings. These baked rounds get tossed in coconut oil and a pinch of turmeric before hitting the oven, giving them a gorgeous golden color and a satisfying crunch once they cool on the rack. The real magic happens at the end, when a hit of fresh lime juice, lime zest, and chopped cilantro gets tossed over the warm chips for a bright, zesty finish that tastes anything but homemade-humble. Store-bought snack mixes and flavored chips can be a minefield when you're avoiding tree nuts, with shared facilities and vague labeling making even simple snacking stressful. Making your own chips from scratch means you control every single ingredient, and this recipe keeps things clean and straightforward from start to finish. They're best served right away while the cilantro is fresh and the crunch is at its peak — though honestly, they rarely last long enough to worry about storage anyway.
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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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