Pregnancy Friendly Cilantro-Lime Taro Chips
Crunchy, bright, and genuinely satisfying, these baked taro chips hit that salty snack craving without any of the processed ingredients that can make store-bought options feel like a gamble during pregnancy. Taro is a starchy root vegetable that crisps up beautifully in the oven when sliced thin and coated in coconut oil, giving you that deeply satisfying chip texture through a completely wholesome method. A pinch of turmeric adds a warm, earthy undertone and a gorgeous golden color, while fresh lime juice, lime zest, and chopped cilantro tossed on at the end keep every bite tasting vibrant and alive. Because the chips are baked rather than fried, you have full control over every ingredient — no mystery oils, no additives, just real food. The technique is straightforward: uniform slices, a single layer on the baking sheet, and a close eye in those final few minutes to nail that perfect golden crisp. They come together with simple pantry staples and fresh herbs, making this an easy win for anyone craving something snackable that actually feels good to eat right now.
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!