Wheat Free Cilantro-Lime Taro Chips
Crunchy, bright, and genuinely addictive, these baked taro chips deliver everything you want from a snack without a single grain of wheat in sight. Taro root is the real star here — sliced paper-thin and baked until golden, it crisps up beautifully and has a subtly earthy, slightly nutty flavor that puts ordinary potato chips to shame. Coconut oil keeps the coating light and clean, while turmeric adds a gorgeous golden hue and a gentle warmth that you can actually taste. The finishing touch of fresh lime juice, lime zest, and chopped cilantro tossed on after baking is what makes these truly special — the citrus stays bright and the herbs stay fresh instead of wilting in the oven. Store-bought chips can be a minefield of hidden wheat-based additives and shared-facility warnings, so making your own at home means you know exactly what went into the bag. The mandoline step is worth the extra care — uniform slices are the secret to even baking and that satisfying, consistent crunch. Serve them immediately after tossing for maximum crispness, and don't be surprised when the whole batch disappears before it hits the table.
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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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