Taro Chips

Name: Taro Chips
Total time: 30 min
Yield: 3 to 4 servings
Ingredients: Olive oil; 8 ounces taro root (from about 1/2 medium taro); Kosher salt; Freshly ground black pepper; White Bean and Edamame Hummus, for serving (optional; see recipe intro)

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Rate

3 to 4 servings Easy

Total: About 30 mins

6 Ratings

Ingredients (5)

Olive oil
8 ounces taro root (from about 1/2 medium taro)
Kosher salt
Freshly ground black pepper
White Bean and Edamame Hummus, for serving (optional; see recipe intro)

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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 Christine Gallary

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There are several reasons Christmas is celebrated on Dec. 25. The date is nine months after March 25, a day recognized by Christians as Annunciation. It was the day Mary was told she would was having a baby. The nine months that follow are an approximation of Jesus’ birth. Dec. 25 also coincides with pagan Winter Solstice celebrations like Saturnalia' and Dies Natalis Solis Invicti. Since they were historically celebrated around that time of year there was precedent for holiday festivities during this time of year.

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Christmas is a shortened from the words “Christ’s mass.” It’s derived from the Middle English word "Cristemasse" which has Greek, Hebrew and Latin origins. Christmas is an annual holiday that honors the birth of Jesus Christ. It is celebrated by Christians around the world and is regarded as an important religious and cultural holiday.

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Instructions

1Heat the oven to 400°F and arrange the racks to divide the oven into thirds. Using a pastry brush, coat 2 baking sheets with a thin layer of olive oil; set aside.
2Peel the taro root and slice it into very thin rounds (1/16 inch thick). Place the slices in a single layer on the prepared baking sheets—the slices can be touching but should not overlap. Brush the top of each round with a very thin layer of oil and season with salt and pepper.
3Bake for 12 minutes. 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. Place the baking sheets on wire racks, immediately season the chips with salt, and let the chips 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 using. Store in an airtight container for up to 5 days.

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