A Lot to Taro About-Baked Taro Chips

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Several months ago I ran across some really savory and very unique root vegetable chips at our local Fresh and Easy market. And almost as soon as I’d become addicted, they pulled them from their shelves. I never did find them again.
Just yesterday I went to the 99 Ranch Market, our nearby Asian foods store, to order a birthday cake for my dad. The store carries a lot of unique produce, such as yellow plums (I immediately stocked up on those childhood favorite gems), jack fruit, a variety of mushrooms and every sweet potato under the sun. And then some taro root caught my eye. They were already peeled and nicely sealed in a vacuum packed plastic wrap. And then I remembered the veggie chips from Fresh and Easy and how much the taro root chips were my favorite from the bunch. I grabbed a package and told myself I’d make my own taro root chips.
I love the bright purple fibrous flecks in these unique vegetables. The taro root has a nutty and very mild potato taste with a smooth texture inside and furry coconut-like casing outside. They make for a very crisp and hearty chip. Taro is also a low GI food, which means it will not spike blood sugar levels. And it is packed with fiber, potassium, vitamin E and C.
Baked Taro Chips
10 oz taro root, peeled
olive oil for brushing, about 4 Tb
salt for sprinkling
cracked black pepper (optional)
Preheat oven to 400F.
Lightly grease two 13×9 baking pans with olive oil using a basting brush.
Using a mandolin (I love my affordable one), slice the peeled taro root into 1/16″ slices (watch your fingers!)
Lay the taro root slices flat onto the greased pans, touching but not overlapping. Brush tops with olive oil. Place in oven and bake for 8 minutes.
Rotate pans on oven racks and bake for an additional 4 minutes, until edges have curled, but have not overly browned. Remove from oven, sprinkle with salt and/or cracked black pepper as desired. Carefully place onto brown paper bag to cool.
Serves 6. Prep 5 min. Bake 12 min.
Serve with your favorite sandwich or burger. I served mine with shrimp and crab burgers-pictured above-(follow for recipe). Perfecto! And the kids, er finicky sharks, LOVED them!

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