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, 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.
- 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)
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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