Vegetarian Cilantro-Lime Taro Chips
Taro root makes for a surprisingly satisfying chip — starchy, sturdy, and with a subtly earthy flavor that holds up beautifully to bold toppings. These oven-baked rounds get coated in melted coconut oil and a pinch of turmeric before hitting the heat, which gives them a gorgeous golden color and a satisfying crunch without a drop of frying oil. The real magic happens after they come out of the oven, when a hit of fresh lime juice, lime zest, and chopped cilantro gets tossed right over the warm chips so every bite is bright and herby. Slicing the taro thin and uniform — ideally with a mandoline — is the key to getting that crispy, chip-like texture rather than something soft and chewy. They firm up even more as they cool on the rack, so a little patience goes a long way. Store-bought veggie chips often sneak in additives or flavors you didn't ask for, but this recipe keeps things clean and completely plant-based from start to finish. Serve them immediately after tossing for maximum crunch and the freshest citrus flavor.
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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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