Saturday, May 11, 2013

Baked Taro Chips

Confession time: I’m a chip fiend. Truly, they are my biggest diet downfall. I think it’s quite possible that I could eat my weight in kettle-cooked potato chips (the really thick, crunchy kind!) 

That’s why I’m SO excited to be sharing this recipe with you today!! I was wandering the aisles of a local Asian market and came across this bizarre, football-like root thing. I had no idea what it was, it looked weird, it was the size of my head… so naturally, I bought three. Turns out it’s called Taro! And it makes a damn good chip!

Here’s what Taro looks like… football, right!?

I definitely suggest using a mandolin for these. When you’re baking chips in the oven, it’s very important that the thickness of each chip is consistent so that you don’t get burnt edges and mushy middles!

The Recipe Breakdown:

The Flavour: Like a potato chip, but earthier. Salty and delicious!

The Texture: Super crunchy, super satisfying.

The Difficulty: Easy-peasy (if you have a mandolin! If not, it could be a wee bit tedious)
Would I Make it Again? Absolutely! Already have!


The Recipe:

You’ll need:
- Taro root *see warning below
- Olive oil
- Salt
- Mandolin (not required, but it makes things much easier!)


Preheat oven to 350 degrees. Peel taro root and thinly slice into 1/16-inch-thick slices using a mandolin (or your mad knife skills). Lightly brush two 12-by-17 inch baking sheets with olive oil and spread chips evenly onto each. Brush tops of chips with olive oil (or spray with cooking spray… I got lazy halfway through and did this… didn’t notice much of a difference!). Bake until crisp, 14 to 16 minutes. While hot, transfer the chips to a paper towel and sprinkle with salt. Cool, and devour!

YUM. I hope you try making these! They’re really delicious, and pretty healthy. I think they’d be excellent with dip, because they’re so thick and sturdy… any suggestions?

*** WARNING: Taro should never be consumed raw, as it is considered to be toxic when uncooked. Also, some suggest that you should wear gloves when handling/peeling taro. The outer skin has tiny hairs that can irritate your hands (I didn’t use gloves and didn’t have a problem, but hey, you can’t be too careful!)