Yeast Free Cilantro-Lime Taro Chips
Crunchy, vibrant, and packed with bright citrus flavor, these baked taro chips are the kind of snack that disappears fast. Taro root slices up beautifully thin and bakes into satisfyingly crisp rounds with golden edges and a naturally earthy depth that regular potato chips just can't match. Coconut oil keeps things light and clean, while a dusting of turmeric adds a warm, subtle color and flavor without any complicated ingredients. The real magic happens at the end — a toss with fresh lime juice, lime zest, and chopped cilantro turns a simple chip into something that tastes genuinely restaurant-worthy. For anyone navigating a yeast-free lifestyle, packaged snacks can be a minefield of hidden additives and fermented ingredients, so making your own from scratch is both safer and more satisfying. Every ingredient here is straightforward and whole, so you know exactly what you're eating. Serve them immediately after tossing for maximum crunch, or enjoy them plain straight off the cooling rack if you just can't wait.
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!