Homemade Taro Chips

First of all, I need to give a HUGE shout out to my girl, Kita from Pass the Sushi. She is the mastermind of all things technical with my blog and a total life saver. I have been freaking out and holding off on some deliciously post-worthy foods because my photos were not Pinning!

Good grief! And if you’re a blogger or in any way obsessed with social media, you know that not being able to pin your images is a catastrophe.

So alas, a..million and one emails back and forth, it looks like it’s working and ready to rock!

You have no idea how bloggy-happy I am right now. So get ready and go pin crazy!

Homemade Taro Chips via LittleFerraroKitchen.com

There are a few things I miss from living in Hawaii. #1), my mom who just left a few days ago after spending a week for my graduation. #2, lilikoi aka passion fruit. And #3, taro chips.

Taro is a staple on the islands and my step-dad actually harvests the root right in their backyard. Check out the pictures here and for the recipe for taro and coconut.

After a trip to our favorite Asian market, I couldn’t wait to slice up this purple root vegetable. And it couldn’t be easier. I used one of my favorite tools, the mandolin and put it on setting 2 and sliced away. It’s really starchy so be careful with your hands getting a little slippery and starchy.

Homemade Taro Chips via LittleFerraroKitchen.com

Homemade Taro Chips


  • 1 lb taro, peeled
  • Kosher (or Hawaiian) salt, to taste
  • Olive oil, for brushing


  1. If you're using a mandolin, put on the lowest setting 1 or 2 and slice the taro lengthwise.
  2. Don't rush this step and watch your fingers as you slice. For parts that are too small to slice with a mandolin, use a sharp knife.
  3. Place slices on parchment paper lined baking sheets and brush each slice lightly with olive oil.
  4. Bake in 400 degree Fahrenheit oven for 20 minutes until edges are crisp. Season with extra salt if desired.

Homemade Taro Chips via LittleFerraroKitchen.com


    • SamanthaSamantha says

      I live in Cali too and they had some vacuumed sealed in the Asian market. Hope you can find taro! I think you will :)

  1. says

    I tried taro for the first time in China last year and absolutely loved it. I would love to make these chips and can’t wait until I have an oven to make them : ) Do they need to be flipped over halfway through the baking process? Good point on step 2 in the directions — I’ve gotten the WORST cuts on my fingers when rushing through the mandolin slicing, you really have to go slow!
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    • SamanthaSamantha says

      I don’t remember flipping them..I dont think you need to because they are cut so thin. The edges did crisp up and the middle was a little less crisp. They wont be super crispy like fried ones but I still loved the texture!

    • SamanthaSamantha says

      You can, but I don’t think they will stay crisp that long..maybe a day or so. Though, you can re-heat them in a low temperature oven for a bit and that may help crisp them up again.


  1. […] 3. Homemade Taro Chips Known as the “potato of the tropics,” taro is a purple root vegetable that’s a good source of vitamins B6 and C. Eat these sophisticated chips au natural or class them up for a party by using them as a crunchy base for salmon tartare. Photo and Recipe: Samantha / The Little Ferraro Kitchen […]

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