Best Baked Taro Chips Recipes

Taro Chips image

Provided by Valerie Bertinelli

Time 35m

Yield 8 cups of chips

Number Of Ingredients 0

Steps:

Peel 2 medium taro roots and slice 1/8 inch thick with a mandoline. (You want them to be thin but sturdy.) Arrange in a single layer on 2 foil-lined baking sheets coated with cooking spray. Bake at 375 degrees F until browned in spots and crispy, 15 to 25 minutes. Season with salt. Let cool.

Baked Taro Chips image

Provided by Chris Denzer

Time 40m

Yield 2

Number Of Ingredients 3

1 large taro root, peeled and sliced into 1/4-inch disks
1 tablespoon olive oil
½ teaspoon salt

Steps:

Preheat oven to 450 degrees F (230 degrees C).
Place taro disks in a 1- to 2-inch deep dish. Brush disks evenly with olive oil and sprinkle with salt.
Bake in the preheated oven until tops of chips are crisp, about 15 minutes; flip chips and continue baking until second side is crisp, about 15 more minutes.

Nutrition Facts : Calories 64.2 calories, Carbohydrate 1 g, Fat 6.8 g, Protein 0.4 g, SaturatedFat 0.9 g, Sodium 581.9 mg

Taro Chips image

Provided by Martha Stewart

Yield Makes about 6 dozen

Number Of Ingredients 3

1 12-ounce taro root
1 tablespoon plus 1/2 teaspoon olive oil
Coarse salt

Steps:

Preheat oven to 350 degrees. Peel taro root and thinly slice into 1/16-inch-thick slices using a mandoline. Lightly brush two 12-by-17-inch baking sheets with olive oil and spread chips evenly onto each. Brush tops of chips with olive oil and bake until crisp, 14 to 16 minutes. Transfer chips to a paper towel to cool and sprinkle with salt.