Turkey Free Cilantro-Lime Taro Chips
Taro root makes for a surprisingly satisfying chip — starchy, sturdy, and with a subtly earthy flavor that takes on seasoning beautifully. These baked rounds get tossed in coconut oil with a pinch of turmeric before hitting the oven, giving them a gorgeous golden color and a satisfying crunch once they cool on the rack. 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 for a bright, zesty finish that tastes anything but plain. Since every ingredient here is whole and plant-based, you never have to second-guess what's in the bag the way you might with store-bought snacks that carry vague "natural flavors" or shared-facility warnings. The mandoline step is worth it — uniform slices mean every chip bakes evenly, so you're not fishing out burnt edges while the centers stay soft. These are best served right after that final toss, when the herbs are fresh and the chips are at peak crispness.
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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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