She Strengthens

Unleash the Flavor of Taro Chips

A Hidden Gem in the Vegetable Kingdom

At first glance, the taro root may seem like an unusual cousin of the potato, but beneath its unassuming exterior lies a treasure trove of flavor and texture. Once peeled and sliced, this humble root vegetable transforms into crispy, golden chips that rival even the most indulgent potato snacks.

The Perfect Pairing

These delicious chips are the ideal accompaniment to a variety of dips and spreads, from savory salmon tartare to zesty tuna poke. Their subtle sweetness and satisfying crunch make them a versatile snack that’s sure to impress.

Getting Started

To create these tasty treats, you’ll need a few simple ingredients and some basic kitchen equipment. A pastry brush is essential for achieving the perfect crispiness, while a pinch of salt and pepper brings out the natural flavors of the taro root.

Recipe Overview

Yield: 3-4 servings
Difficulty: Easy
Total Time: Approximately 30 minutes

Ingredients

• 8 ounces taro root (from about 1/2 medium taro)
• Olive oil
• Kosher salt
• Freshly ground black pepper
• White Bean and Edamame Hummus (optional)

Step-by-Step Instructions

Preheat and Prepare

Heat your oven to 400°F and arrange the racks to divide the oven into thirds. Using a pastry brush, coat two baking sheets with a thin layer of olive oil and set them aside.

Slice and Season

Peel the taro root and slice it into very thin rounds, about 1/16 inch thick. Place the slices in a single layer on the prepared baking sheets, making sure they don’t overlap. Brush the top of each round with a thin layer of oil and season with salt and pepper.

Bake to Perfection

Bake for 12 minutes, then rotate the pans between racks and bake for an additional 3 minutes, or until the edges of the taro chips curl up slightly and start to turn golden brown.

Cool and Serve

Place the baking sheets on wire racks and immediately season the chips with salt. Let them cool until crisp, about 3 minutes. Using your hands, carefully transfer the chips to a serving dish and serve with White Bean and Edamame Hummus, if desired. Store any leftovers in an airtight container for up to 5 days.