If you’re looking for a healthy safe starch chip, you should absolutely try taro chips. They make a perfect alternative to potato chips and are great for dipping in guacamole or pico de gallo. If you use a mandoline to make these, make sure you use the proper safety guard and perhaps invest in a pair of cut resistant gloves
Type of dish: Snack
Equipment: Mandoline or peeler, baking sheet
Servings: Makes one batch
- Taro root, peeled
- Duck fat, lard, or coconut oil
- Salt to taste
- Preheat oven to 400 degrees.
- Thinly slice the peeled taro using a peeling gadget such as a mandoline with its safety attachment guard in place to protect fingers. The shortcut method, which will not end in round slices, but still nice size chips (pictured), is to use a vegetable peeler to easily create thin slices.
- Brush the slices lightly with the fat of choice and sprinkle with salt and any other seasonings you are using.
- Arrange the slices in a single layer on a greased baking tray and roast for 12 minutes. One taro root can make a lot of chips. Because of the single layer, it is necessary to use several baking sheets or work in batches, greasing pan again if necessary in between batches.
- After 12 minutes, check to see if they are crispy all the way through and no longer soft in the center.
- Remove to cool and sprinkle with salt.
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