Seeds 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 oven-baked rounds get tossed in coconut oil with a touch of turmeric before hitting the sheet pan, giving them a gorgeous golden color and a subtle warmth that makes them hard to stop eating. The real magic happens after baking, when a hit of fresh lime juice, lime zest, and chopped cilantro gets tossed over the still-warm chips for a bright, zesty finish. For anyone navigating a seeds-free lifestyle, store-bought snack options can feel surprisingly limited — sesame, poppy, and sunflower seeds have a way of sneaking into even the most innocent-looking bags. Every ingredient here is straightforward and easy to verify, so you can crunch away without second-guessing the label. They crisp up beautifully as they cool on the rack, so resist the urge to eat them straight off the pan — though we completely understand if you can't wait.
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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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