Easy Baked Taro Root Chips

Looking for a simple and healthy version of potato chips?  Welcome to taro root chips!  These thinly sliced crispy chips are filled with fibers, good sugars, minerals, vitamins, iron, zinc and other good stuff; as well as being sweeter, nuttier and more complex in flavor than the average spud.  A quick and easy recipe with only 3 ingredients!

Now considered a trendy superfood, I grew up eating taro root in soups my great grandmother would make. It was my favorite root vegetable ……… slightly sweet, nutty and the best part of the soup. As a kid, I knew these little guys as eddoes but it goes by many names in different parts of the world. Taro root also comes in a variety of sizes and colors. The leaves of the plant, known as Elephant Ears, are beautiful and massive. The taro root can be toxic if ingested raw, munching on these raw is a no no. Here in the U.S., taro is most commonly used to flavor bubble tea. You can find this tuber in the tropical vegetable section of your supermarket.

Ingredients:

How to make Easy Baked Taro Root Chips:

PREP: Preheat the oven to 400 degrees F and arrange the racks to divide the oven into thirds. Coat two large baking sheets with a light drizzle of olive oil, using a pastry brush to spread evenly; set aside.

PEEL AND SLICE IT: Remove the ends and peel the taro roots with a vegetable peeler. Slice with a mandolin or vegetable peeler into very thin rounds; about 1/16 of an inch and place in a medium bowl. Add 2 tablespoons olive oil and mix gently to coat each chip-mixing carefully as the chips are delicate.

The image of the uneven thick slice on the left will produce a chip that is less than crisp. We’re looking for a thin and almost translucent slice – which is almost impossible to produce consistently with a knife. The crispiness of the chips will depend on how thinly they are sliced. In large volume, a mandolin is very useful. However for just these two taro roots, my vegetable peeler got the job done.

BAKE IT: Place the slices on the prepared baking sheet in a single layer, careful not to overlap. Sprinkle lightly with salt. Bake in the preheated 400 degree oven for 5 minutes. Rotate the pans between racks and bake for an additional 4 minutes. Remove from the oven once the taro chips start to turn golden brown. Place baking sheets on wire cooling rack and season immediately with salt. Let the chips rest for 5 minutes and carefully transfer to serving dish.

These taro chips are best enjoyed on the day they were baked. Taro chips are great plain or for a snack with extra protein, we love to dip in greek yogurt. Store in an air tight container for up to 3 days.