Pork Free Cilantro-Lime Taro Chips
Taro root makes for a surprisingly satisfying chip — starchy, sturdy, and with a slightly nutty flavor that holds up beautifully to bold toppings. These baked rounds get coated in coconut oil and a pinch of turmeric before hitting the oven, which gives them a gorgeous golden color and a subtle warmth that sets them apart from anything you'd grab off a store shelf. The finishing touch is what really makes them sing: a bright hit of fresh lime juice, fragrant zest, and a shower of chopped cilantro tossed on right after baking. Every ingredient here is naturally free from pork and pork-derived additives, so there's no label-scanning required — just clean, whole-food snacking. The double-bake method (flip halfway through, then cool on a rack) is the key to getting that satisfying crunch without a deep fryer. They're best served fresh, so plan to eat them the moment they're tossed — which honestly won't be hard.
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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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