Rice Free Cilantro-Lime Taro Chips
Crunchy, bright, and packed with bold flavor, these baked taro chips are the kind of snack that disappears fast. Taro root slices up beautifully thin on a mandoline and bakes into satisfyingly crisp rounds without a single grain of rice in sight — making them a genuinely exciting alternative to the usual chip options. Coconut oil gives each chip a subtle richness, while turmeric adds a warm golden hue that makes them look as good as they taste. The real magic happens at the end, when a hit of fresh lime juice, zest, and chopped cilantro gets tossed over the still-warm chips for a punchy, herby finish. The key to getting that perfect crunch is slicing the taro as uniformly as possible and giving the chips a few minutes on a wire rack to crisp up after baking — patience pays off here. Serve them immediately after tossing with the lime and cilantro, and don't be surprised when the bowl is empty before you've even sat down.
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!