Baked Taro Chips

Behold the Baked Taro Chips!

We make these anytime we want some sturdy dipping chips.  These are awesome to make ahead of time for guacamole, salsa or a great yogurt dip.  They are hardy and very tasty, easy to make and a must try.

Taro root is a great alternative to potato chips but must be cooked properly to avoid toxicity!

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Ingredients

  • 1 Large Taro Root
  • 2 Tbsp Coconut Oil
  • Salt and Pepper to taste

How to make these amazingly tasty and easy treats:

  1. Preheat oven to 400 degrees (we heat ours to 400 convection)
  2. Remove outer peel from Taro Root, we used a vegetable peeler
  3. Use a mandolin to cut into thin uniform slices
  4. Warm Coconut Oil in Microwave or with warm water and brush chips with Coconut Oil
  5. Sprinkle with Salt and Pepper
  6. Place sliced taro on oven racks or sheets and rotate the baking sheets in position to make sure that all chips cook evenly.
  7. Bake for 20 minutes per side, check often to make sure you don’t burn them!

Thanks Amy for the awesome Lucky Bamboo; it’s very happy in the Nutty Kitchen. :-)

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About Svendblad Josephine
I am positive thinker. I hope to be able to help people be more successful both in business and with changing their relationship to foods.

13 Responses to Baked Taro Chips

  1. Chowstalker says:

    I keep checking out the taro root at the grocery store but wasn’t sure what to do with it…now I know. can’t wait to try these!

  2. taro fan says:

    How thick are those slices? You just say thin – but is that thin like a potato chip or thin like a saltine cracker?

    • Hi Taro Fan,

      The slices can be anything you like, but ours were about 2 – 3 millimeters thick. We used our mandolin on level 2. Hope that this helps. Happy baking!

  3. Yum…I LOVE taro. I have bought taro chips, but haven’t made them before. So simple and good.

  4. I saw your post on the Modern Paleo sight and thought I’d just share that Taro is not Paleo, as it cannot be eaten raw. The calcium oxalate makes it toxic. Just thought I’d share in case you were thinking of going Paleo. ;)

    • Meghan – thanks for the comment. We consider ourselves and our blog Paleo 2.0. As such we do consider Taro, Cassava, and other roots/tubers both healthy and compliant with our diets. I don’t believe there is a definitive source for what is/isn’t “paleo” and the necessity to be cooked is not a qualifier in our opinion. I do believe fire existed in Paleo times… ;)

  5. Kim C. says:

    Just bought some taro at the Asian grocer. Can’t wait to try this.

    I’m just wondering if you just eat the chips plain, or do they work well with any sort of dip?

  6. Kim C. says:

    Finally got around to baking these chips today. They are AWESOME!!! Thanks so much for the recipe!

  7. Nichole says:

    My husband was just asking about an alternative to traditional chips. I’ll have to try these. What does the taro taste like?

    • As you can see from some of the comments they taste “awesome”. If you’ve ever had “Terra Original Chips” you’ve probably tried them before without knowing. The best way I can describe them is that they are similar to, but better than a regular potato chip.

  8. Pingback: 10/27/11 – Pimp Your Day Thursday

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