Sesame Free Cilantro-Lime Taro Chips
Crunchy, golden, and bursting with bright citrus 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 drop of seed oil in sight — just clean, fragrant coconut oil to help everything turn golden. The turmeric gives each chip a warm, earthy undertone, while the lime juice, lime zest, and fresh cilantro tossed on at the end deliver a punchy, herbaceous finish that feels genuinely exciting. Store-bought chip options can be a minefield when you're avoiding sesame, with tahini-spiked seasonings and shared production lines lurking everywhere — making these from scratch puts you fully in control. The technique is straightforward: slice thin, coat evenly, and keep a close eye during those final few minutes in the oven. Letting them cool on a wire rack is the secret to that satisfying snap. Serve them fresh for maximum crunch, and don't be surprised when the whole batch is gone before you've even sat down.
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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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