Oven Baked Taro Chips

>>  Wednesday, April 21, 2010

Taro Chips
If you haven't noticed by now, I've been having tons of fun making all sorts of chips in the oven. From simple oven baked sweet potato chips to more exotic kale chips and sunchoke chips, I'm starting to think there's no limit to what you can bake as chips!

I happened to be Chinatown this past weekend, so I stopped by the Asian grocery store.  I love taro in so many things, so it was not hard to decide to pick one up. Of course, deciding to make chips took no stretch of the imagination.  Unlike sunchoke chips (which I just sort of made up off the top of my head), taro chips are actually marketed and sold. Those chips are fried though, so maybe there's some novelty to this recipe?

In any event, these chips are crunchy with a mild distinctive taro flavor.  Sprinkle a tiny bit of salt on top, and you won't be able to stop eating them.
Here's a picture of a taro root (in case you don't know what one looks like).  You have to peel off the outer, rough skin before slicing it.  I used a Mandolin slicer to make nice, even, thin slices.
Sliced taro
Spray with a vegetable oil mister and lay across in a single layer on a pan.  I used a toaster oven, so I could only make a few chips at a time.
Taro chips baking
Bake at 400 degrees.  They will begin to curl up, and will eventually brown on the edges.

Oven Baked Taro Chips
1 Taro root
vegetable oil spray
Mandolin slicer (optional, but very helpful!)

Preheat the oven to 400 degrees Fahrenheit.  Using a peeler, remove the rough outer surface of the taro root.  Using a mandolin slicer (or a cleaver), slice the taro into very thin and even slices. Spray both sides of each slice with an oil mister.  Bake for about 20 minutes (or until the chips turn golden brown).  Let cool, and enjoy!
Taro chip
Notes: I made this in a toaster oven.  Ovens vary, and the thickness of your slices will vary  as well, so use the time as a guide, but definitely keep an eye on the chips. Otherwise, they will turn black!

It's best to bake similar sized "chips" together, as they will have similar cooking times.  Otherwise, it will be a pain to take some chips out but leave others in there because they are not done. The window of opportunity between not-quite-done chips and burnt chips is only about 5 minutes, so definitely keep an eye on those chips!

Taro chips
Teflon Pan Giveaway
By the way, it's still not too late to enter the Teflon Pan Giveaway.  This is a 10-inch Tramontina nonstick pan with Teflon Platinum technology, which can withstand use with metal utensils!  Drawing will occur at Thursday, April 22 at midnight.  Good luck!

blog comments powered by Disqus
you can contact me at: jen[at]tinyurbankitchen[dot]com
©2007-2014 Tiny Urban Kitchen

  © Free Blogger Templates Wild Birds by Ourblogtemplates.com 2008

Back to TOP