Taro Pineapple Sweet Potato And Bacon Chips Food

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.

PINEAPPLE AND BACON

Steps:

• Fry bacon until clear and still soft. Do not cook completely or it won't roll when cool.
• Depending on the length of bacon slices, cut crosswise into 2 or 3 pieces.
• Wrap bacon around pineapple, securing with a toothpick.
• Place in a shallow baking pan.
• Bake in 350°F (180°C) oven for about 15 minutes or until bacon is cooked.
• May also be broiled.
• Variation: Use dates instead of pineapple.

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.

PINEAPPLE SALSA WITH TARO CHIPS

Steps:

• For the pineapple salsa: Add the pineapple, cilantro, queso fresco, jalapeno, lime juice, garlic, ginger and tomato to a large bowl and stir to combine. Add salt to taste. Let stand for at least 20 minutes to allow the flavors to combine.
• For the taro chips: Preheat the oven to 375 degrees F. Line 2 baking sheets with foil and very lightly coat the foil with baking spray.
• Using a mandoline, slice the taro root into 1/8-inch-thick rounds. You want the taro to be thin but still sturdy. If you can see through the taro after you've sliced it, it is too thin.
• Spread the taro chips between the baking sheets, making sure they do not overlap. Bake, rotating the baking sheets halfway, until the chips are brown in spots and crispy, 15 to 20 minutes. Season immediately with salt. Let cool for 10 minutes, then serve with the pineapple salsa.

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.

PINEAPPLE SWEET POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter one 9x13 inch baking dish.
• Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain, and transfer to a large bowl to cool. Peel and quarter.
• In a sauce pan, combine pineapple, sugar, cinnamon, ginger, nutmeg and cloves. Bring to boil and reduce heat.
• Arrange potatoes in a single layer in baking dish. Pour sauce over potatoes and bake for 45 minutes.