During the weekend, I experimented with making chips out of taro roots. The first one was the taro root. It is a brown, slightly hairy root that is starchy like a potato and is found is most Chinese groceries, sometimes Superstore has it in stock too. After years of purchasing taro root chips from the store, I decided to make my own after one of my friends made some for me. At first my mom was very skeptical when I said I would do this but she quickly turned around her stance after my first successful attempt and made me buy more taro root to make more chips!

1. Preheat oven to 400 degrees F 
2. Peel taro root
3. Slice taro into thin pieces. 
4. Mix in olive oil and coating the taro slices on both sides. 
5. Arrange on a baking sheet, don't overlap pieces.
6. Sprinkle a little salt on top.
7. Pop it in the oven for about 3-5 minutes until the edges start to curl and the pieces are turning golden brown. This time will really depend on the thickness of the slices. 
8. Take it out of the oven and let it cool then enjoy!

This slicer contraption mandoline makes it a lot easier to make the chips thin enough and quickly. This slicer allows me to adjust the thickness of the slices. The thicker it is the longer it will take in the oven and also the harder/crunchier the chip will be. If you don't have this at home then try to cut it as thinly as possible.


After slicing the root, add some olive oil and mix it around to coat the taro pieces. Or you can brush the olive oil on after you arrange the pieces on the pan.


Arrange the pieces on a baking sheet without overlapping the taro slices.


Mmmm. So good. The only problem is the size of the oven! But since it takes very little time to cook, you can make several sheets full within 10 minutes! But even then it is not enough because they are too delicious and you can't just stop eating them! One bowl is gone within minutes. I'm going to have to find a bigger oven!