Snack time just got a serious upgrade with these crispy, golden taro chips that bring bold, fresh flavor in every bite. Taro root slices up beautifully thin on a mandoline and bakes into satisfyingly crunchy rounds — no fryer, no fuss, just coconut oil and a hot oven doing the heavy lifting. A pinch of turmeric gives each chip a warm, earthy undertone and a gorgeous golden hue before the real flavor punch lands: bright lime juice, fragrant zest, and a shower of fresh cilantro tossed on right after baking. That finishing step is what makes these special — the citrus and herbs cling to the still-warm chips and perfume every single one. For anyone navigating grain sensitivities, taro is a naturally starchy root vegetable with zero connection to cereal grains, so the ingredient list here is refreshingly clean and straightforward. These are best eaten right away while the crunch is at its peak, but honestly, they rarely last long enough to go stale anyway.
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 →4 servings
Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
