Taro Chips Recipe

1. 1

   Heat the oven to 400 degrees F and arrange the racks to divide the oven into thirds.

2. 2

   Using a pastry brush, coat 2 baking sheets with a thin layer of olive oil; set aside.

3. 3

   Peel the taro root and slice it into very thin rounds (1/16 inch thick).

4. 4

   Place the slices in a single layer on the prepared baking sheetsthe slices can be touching but should not overlap.

5. 5

   Brush the top of each round with a very thin layer of oil and season with salt and pepper.

6. 6

   Bake for 12 minutes.

7. 7

   Rotate the pans between racks and bake until the edges of the taro chips curl up slightly and are just starting to turn golden brown, about 3 minutes more.

8. 8

   Place the baking sheets on wire racks, immediately season the chips with salt, and let the chips cool until crisp, about 3 minutes.

9. 9

   Using your hands, carefully transfer the chips to a serving dish and serve with , if using.

10. 10

    Store in an airtight container for up to 5 days.

No additional tips available.