This recipe for taro chips comes from "Martha Stewart's Hors d'Oeuvres Handbook."
The Martha Stewart Show, April Spring 2007
Yield Makes about 6 dozen
- 1 12-ounce taro root
- 1 tablespoon plus 1/2 teaspoon olive oil
- Coarse salt
- 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.
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