Taro Chips

Ingredients

• 1 lb Taro Root
• 2 tbsp Avocado Oil
• 1 tsp Sea Salt
• 1/2 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 1/4 tsp Smoked Paprika
• 1/4 tsp Black Pepper
• 1/4 tsp Dried Rosemary
• 1/8 tsp Cayenne Pepper
• 1 tbsp Nutritional Yeast
• 1 tsp Lime Juice

Instructions

1. 1

   Preheat your oven to 350°F (175°C).

2. 2

   Wash and peel the taro root. Using a mandoline or a very sharp knife, slice the taro root into very thin slices (about 1/16 inch thick).

3. 3

   Place the taro slices in a large bowl and drizzle with avocado oil and lime juice.

4. 4

   In a separate small bowl, combine the sea salt, garlic powder, onion powder, smoked paprika, black pepper, rosemary, cayenne pepper (if using), and nutritional yeast (if using).

5. 5

   Sprinkle the spice mixture over the taro slices and toss to coat evenly.

6. 6

   Arrange the taro slices in a single layer on a baking sheet lined with parchment paper. Avoid overcrowding the pan.

7. 7

   Bake for 15 minutes, then flip the chips and bake for another 10-15 minutes, or until golden brown and crispy. Watch carefully to prevent burning.

8. 8

   Remove from the oven and let cool completely on the baking sheet. The chips will crisp up further as they cool.

9. 9

   Store in an airtight container at room temperature for up to 3 days.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.