My first introduction to taro was on our honeymoon in Hawaii. Poi, made from taro, is a traditional Hawaiian dish. Basically it’s mashed taro and water. We had it at luau and neither one of us was too crazy about it. That was almost ten years ago! We decided to try taro again, so we bought a couple corms. I wasn’t sure what to do with it, so after a few days I decided on taro chips. They were so delicious and they were gone in less then a day!
- 2-3 taro corms
- Olive oil
- Sea salt
- Freshly ground black pepper
What to do:
Preheat the oven to 300 degrees.
Peel the taro. Using a mandolin on it’s thinnest setting, slice the taro. If you do not have a mandolin, carefully slice the taro with a knife as thinly as possible. Line 2 baking sheets with parchment paper and lay the taro down in a single layer. Using a pastry brush, give each slice of taro a light coating of olive oil. Sprinkle each chip with sea salt and pepper.
Place the baking sheets in the oven. Bake for 15-20 minutes or until the chips are lightly browned and slightly curled on the edges. I rotated the pans halfway through for more even browning.
Store in an airtight container. I’m not sure how they will keep as ours were gone in less then a day!