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