Taro Chips Recipe

Directions

1. 1
   Heat the oven to 400 degrees F and arrange the racks to divide the oven into thirds.
2. 2
   Using a pastry brush, coat 2 baking sheets with a thin layer of olive oil; set aside.
3. 3
   Peel the taro root and slice it into very thin rounds (1/16 inch thick).
4. 4
   Place the slices in a single layer on the prepared baking sheetsthe slices can be touching but should not overlap.
5. 5
   Brush the top of each round with a very thin layer of oil and season with salt and pepper.
6. 6
   Bake for 12 minutes.
7. 7
   Rotate the pans between racks and bake until the edges of the taro chips curl up slightly and are just starting to turn golden brown, about 3 minutes more.
8. 8
   Place the baking sheets on wire racks, immediately season the chips with salt, and let the chips cool until crisp, about 3 minutes.
9. 9
   Using your hands, carefully transfer the chips to a serving dish and serve with , if using.
10. 10
    Store in an airtight container for up to 5 days.