• 25 Ratings

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

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Ingredients

Directions

  • 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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Reviews

25 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 11
  • 2 star values: 7
  • 1 star values: 2