Crispy and baked homemade taro chips are so easy to whip up!
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!
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
- 1 lb taro peeled
- Kosher or Hawaiian salt, to taste
- Olive oil for brushing
- If you're using a mandolin, put on the lowest setting 1 or 2 and slice the taro lengthwise.
- 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.
- Place slices on parchment paper lined baking sheets and brush each slice lightly with olive oil.
- Bake in 400 degree Fahrenheit oven for 20 minutes until edges are crisp. Season with extra salt if desired.