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!
- 1 Large Taro Root
- 2 Tbsp Coconut Oil
- Salt and Pepper to taste
How to make these amazingly tasty and easy treats:
- Preheat oven to 400 degrees (we heat ours to 400 convection)
- Remove outer peel from Taro Root, we used a vegetable peeler
- Use a mandolin to cut into thin uniform slices
- Warm Coconut Oil in Microwave or with warm water and brush chips with Coconut Oil
- Sprinkle with Salt and Pepper
- Place sliced taro on oven racks or sheets and rotate the baking sheets in position to make sure that all chips cook evenly.
- 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. 🙂