Seed Oil Free Cilantro-Lime Taro Chips
Crunchy, bright, and genuinely addictive, these baked taro chips deliver everything you want from a snack without a drop of canola, sunflower, or vegetable oil in sight. Coconut oil does all the heavy lifting here, coating each thin-sliced round and helping it crisp up beautifully in the oven — no deep fryer, no mystery fats. A pinch of turmeric gives the chips a warm golden hue, while fresh lime juice, lime zest, and chopped cilantro tossed on at the end make every bite taste alive and vibrant. Most store-bought chips are fried in highly refined seed oils, so making your own is genuinely the easiest way to sidestep that entirely. The mandoline technique is key — uniform slices mean even baking and that satisfying snap when you bite in. Let them cool on a wire rack and they'll crisp up even further, so resist the urge to eat them straight off the pan. Serve them the moment they're dressed and you've got a snack that's as impressive as it is clean.
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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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