Vegan Cilantro-Lime Taro Chips
Taro root makes for a seriously satisfying chip — starchy, sturdy, and with a subtly earthy flavor that holds up beautifully to bold toppings. Thin-sliced and baked with coconut oil, turmeric, and sea salt, these rounds come out of the oven golden at the edges and satisfyingly crisp as 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 — bright, herby, and just a little tangy in the best possible way. Store-bought snack chips often sneak in dairy-based seasonings or honey glazes, so making your own means you know exactly what's in the bowl. Every single ingredient here is completely plant-based, from the coconut oil down to that final handful of cilantro. A mandoline makes quick work of getting those slices thin and even, which is the real key to a chip that crisps rather than steams. Serve them right away while the lime and herbs are still fresh and fragrant — they won't last long either way.
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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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