I love these chips with dip, but if you are looking for something heartier try substituting taro root chips for the tortilla chips in your next batch of nachos. They are excellent!
Author:Beard and Bonnet
Prep Time:8 mins
Cook Time:20 mins
Total Time:28 mins
Yield:4-5 dozen 1x
2 12-ounce taro root, peeled and sliced thin on a mandoline
1 tablespoon olive oil, plus more for greasing pans
1/2 teaspoon Kosher sea salt
1/4 teaspoon garlic powder
1/8 teaspoon freshly ground black pepper
Preheat the oven to 350°F, line 2 baking sheets with parchment paper and brush lightly with olive oil. Set aside
In a large mixing bowl combine the thinly sliced taro root, tablespoon of olive oil, salt, garlic powder and black pepper. Toss to coat.
Spread chips evenly onto the prepared baking sheets and bake until crisp and golden 18-20 minutes. Some chips make cook faster than others, so check the oven frequently after the 14 minute mark and remove any chips that have cooked quicker than the others to prevent scorching.
Transfer the chips to a paper towel to cool and sprinkle with more salt while still warm.