No Thanks

Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Taro Chips

This recipe for taro chips comes from "Martha Stewart's Hors d'Oeuvres Handbook."

  • yield: Makes about 6 dozen


  • 1 12-ounce taro root
  • 1 tablespoon plus 1/2 teaspoon olive oil
  • Coarse salt


  1. Step 1

    Preheat oven to 350 degrees. Peel taro root and thinly slice into 1/16-inch-thick slices using a mandoline. Lightly brush two 12-by-17-inch baking sheets with olive oil and spread chips evenly onto each. Brush tops of chips with olive oil and bake until crisp, 14 to 16 minutes. Transfer chips to a paper towel to cool and sprinkle with salt.

The Martha Stewart Show, April Spring 2007