Taro Chips

This is a variation on a recipe I found online. I tried making it and came up with something delicious that I was not expecting. Oh and you should start preheating your oven to 400

First you need to peel the brown skin off of the taro. This can be done with a knife, or an apple peeler. Before peeling be sure that your taro is not rotten. Look for soft spots and cut them out. Also, be on the watch for mold as they like to grow on the skin and in the starchy inside. Please discard these parts as they are not pleasant to eat.

Next we need to peel the taro into "chips."  This can be done with the apple peeler from the last step. The taro should peel nicely and come out into nice chip-like strips.

After peeling the taro into slices we need to wash them. Place the slices into a colander and rinse with water until opaqueness in the water dies down some.

You could fry them to a crisp, but I decided to take a healthier approach, BAKING! First get a tablespoon of olive oil and spread it out in a baking sheet. Then lay the taro out in the baking sheet. Be sure to get some oil on both side of the chip. Next add whatever seasonings you like to the chips. On mine I added sea salt and pepper and I can assure you that that combo is delicious on these things.

Then carefully slide the baking sheet into the pre heated oven. Bake for 15-20 minutes or until slightly browned and crispy.

YUUUMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM