Baked Taro Chips

Here's a recipe for baked taro chips I kinda eyeballed after getting a big taro root on a deep discount at the grocery a couple days ago. These came out better than I expected!

Effort Rating: 3/5 (if hand-chopping the chips - taro root is tough!), or 2/5 (if you've got a good mandolin, probably)

Ingredients:

• 1 taro root, probably a big one if you want enough chips to be filling.
• Some olive oil and salt for seasoning.

Required Tools

• A Knife for cutting the chips (or a mandolin if you want them more consistently sized I guess)
• A Peeler to get the root's skin off.
• A bowl to toss the chips in to get the seasoning on there
• An oven and enough baking sheets to bake the chips

Instructions

Prep

• Pre-heat the oven to like, 400 degrees F on convection mode.

Make some chips

• Peel the taro root so that you've only got the white fleshy core. Get rid of all the skin.
• Slice up the taro root into chip-sized chips with your knife or mandolin. Careful with your fingers. Finger chips are less tasty.
• Toss the chips with olive oil and salt in a big bowl.
• Add the chips to your baking sheets and bake them in the oven for about 15 minutes.
• Flip the chips so the other side of the chips can enchippify. Take out any fully enchippened small chips so they don't turn into carbon.
• Bake for another 15 minutes
• Get those chips out of the oven, and let them cool to a non mouth-burning temperature
• Eat those chips. Good as a side, or in a bowl as a mindless movie snack.

Tweaks

I've only ever made this once at time of writing, so maybe keep a close eye on the chips as they bake, because everyone's oven is it's own weird beast when it comes to heating. You could probably also change up the seasoning to something a bit more exciting than plain sea-salt if you wanted.