Soy Free Cilantro-Lime Taro Chips
Taro root makes for an unexpectedly satisfying chip — starchy, sturdy, and with a subtly earthy flavor that holds up beautifully to bold toppings. These oven-baked rounds get tossed in coconut oil with a pinch of turmeric before hitting the sheet pan, giving them a gorgeous golden color and a satisfying crunch without a drop of soy-based oil in sight. That matters more than it sounds, since so many store-bought chips and snack foods rely on soybean oil as their base fat, making the snack aisle a minefield if you're avoiding it. Here, coconut oil does all the heavy lifting, and the ingredient list stays completely clean and straightforward. The real magic happens after the chips come out of the oven — a quick toss with fresh lime juice, lime zest, and chopped cilantro turns them into something bright and craveable that tastes way more exciting than anything from a bag. Letting them cool on a wire rack is a small but important step, since that's when they firm up into proper chip territory. Serve them immediately once dressed and they'll disappear fast.
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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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