Taro Chips Like Potato Chips Food

TARO CHIPS

Steps:

• Peel 2 medium taro roots and slice 1/8 inch thick with a mandoline. (You want them to be thin but sturdy.) Arrange in a single layer on 2 foil-lined baking sheets coated with cooking spray. Bake at 375 degrees F until browned in spots and crispy, 15 to 25 minutes. Season with salt. Let cool.

BAKED TARO CHIPS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Place taro disks in a 1- to 2-inch deep dish. Brush disks evenly with olive oil and sprinkle with salt.
• Bake in the preheated oven until tops of chips are crisp, about 15 minutes; flip chips and continue baking until second side is crisp, about 15 more minutes.

TARO CHIPS (LIKE POTATO CHIPS)

Steps:

• Place oil in a deep fryer and heat to 350°F.
• Slice Taro Roots thinly (perhaps a bit thicker than a potato chip).
• Fry the sliced Taro in small batches until lightly golden (about 2 minutes).
• Drain on paper towels and salt lightly.
• Eat as they are or use as dippers.

TARO, PINEAPPLE, SWEET POTATO AND BACON CHIPS

Steps:

• Cut taro and sweet potato into 1/2" thick slices and steam or boil until tender but still firm.
• Drain, spread to cool, then cut into chips about 1" x 1/2".
• Cut pineapple slices into similar size and bacon into 1/2" wide strips (The gammon style bacon is best for this or get bacon ends from a good butcher shop).
• Heat oil and butter in a heavy frypan and fry taro/sweet potato chips until golden and brown.
• Remove, drain and place on absorbent towel then keep hot in oven at 200 deg. F. In the same pan saute' pineapple.
• Then fry bacon until crisp. In a bowl quickly combine the hot chips, pineapple and bacon and toss lightly with green onions.
• Sprinkle with pepper, salt transfer to serving dish and garnish with lemon slices.
• Serve immediately.