Pescatarian Cilantro-Lime Taro Chips
Taro root makes for an unexpectedly satisfying chip — starchy, sturdy, and with a slightly nutty flavor that holds up beautifully to bold seasoning. Thin-sliced and baked with coconut oil, turmeric, and sea salt, these rounds turn golden and crisp in the oven without a drop of frying oil in sight. The real magic happens after they cool, when a hit of fresh lime juice, lime zest, and chopped cilantro gets tossed right in, coating every chip with bright, herby flavor. Since the whole ingredient list is built around whole plants and pantry staples, there's nothing to second-guess — no hidden additives, no ambiguous sauces. They're a fantastic alternative to store-bought snacks, which often carry cross-contamination warnings or ingredient lists that go on forever. Serve them immediately after tossing for maximum crunch, or set them out as a crowd-pleasing starter that disappears faster than you'd expect.
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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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