The taro root looks like a weird distant cousin of the potato until the skin is removed, revealing creamy flesh patterned with thin purple lines. When sliced and baked, this humble root vegetable turns into stellar chips that rival any greasy potato chip. They make the perfect vehicle for dip, salmon tartare, steak tartare, or tuna poke.
Special equipment: You will need a pastry brush to make these chips.
This recipe was featured as part of our Make Your Own Veggie Chips project.
by Brianne Garrett | New year, new me. It’s a popular mantra that we all tell ourselves going into a new year—vowing that...