Shellfish Free Cilantro-Lime Taro Chips
Taro root makes for a surprisingly satisfying chip — starchy, sturdy, and with a slightly earthy flavor that takes on seasoning beautifully. Sliced thin on a mandoline and baked in coconut oil with a touch of turmeric, these rounds turn golden and crispy in the oven without any frying required. The real magic happens at the end, when a hit of fresh lime juice, lime zest, and chopped cilantro gets tossed over the warm chips, turning a simple snack into something bright and addictive. Every single ingredient here is naturally free from shellfish and seafood, so there's no label-scanning or cross-contamination stress — just clean, bold flavors you can feel good about. They're the kind of snack that disappears fast, so consider making a double batch if you're serving a crowd. Let them cool on a wire rack for a few minutes before tossing with the citrus and herbs, and you'll be rewarded with that satisfying crunch in every bite.
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!