Homemade Healthy Crispy Chips

These thinly sliced crispy chips are filled with fibers, good sugars, minerals, vitamins, iron, and other good stuff; as well as being sweeter, nuttier and more complex in flavor than the average spud.

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

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.

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 F 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.