Walnut Free Cilantro-Lime Taro Chips
Taro root makes for a seriously underrated chip base — starchy, satisfying, and way more interesting than your average potato crisp. These baked rounds get tossed in melted coconut oil with a pinch of turmeric before hitting the oven, which gives them a gorgeous golden color and a subtly earthy depth. The real magic happens after they cool: a hit of fresh lime juice, bright zest, and finely chopped cilantro coat every chip in a flavor that's tangy, herby, and completely addictive. Baking them low and slow on a single layer ensures that satisfying crunch without any deep-frying mess. The ingredient list is refreshingly short and straightforward — no nut-based oils, no mystery seasonings, just clean pantry staples you can feel good about. If you've never cooked with taro before, this is the perfect low-stakes introduction, and a mandoline makes the thin, even slices a breeze. Serve them immediately after tossing with the lime and cilantro for maximum crispness and flavor.
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!