Instead of deep fried potato chips, these chips are baked and lightly covered with olive oil. The taro is slightly sweet in flavour. Great with a glass of cold lemonade in the summer! Also great with dips and as a side for steak.
Heat oven to 400F with the racks of the oven sectioning the space in 3rds. Lightly cover the baking pans with olive oil. I usually use stoneware on the bottom rack for best heat transference.
Use a peeler to clean off the skin of the taro root and slice it thinly in the rounds. On the baking sheet and stoneware, lay the sliced taro roots without overlapping. Brush the tops of the slices with a bit more oil. Sprinkle salt and pepper to taste.
Bake for 12 minutes. At the halfway point, check the chips and see if you should rotate the trays to a different rack; chips should start to curl up at the sides, turning a golden brown. Leave in for 3 minutes more.
Season with salt once you take the chips out and cool chips until crispy. Transfer to server dish/bowl.