Taro Root Chips
Find taro root, which has a mildly sweet and nutty flavour, at grocery stores specializing in Asian produce. It varies in size, from small to roughly the size of a coconut. If slicing a small root, slice it vertically: A mandoline works well, if you have one. Baking yields a nice, crunchy texture — without the grease that frying would.
Taro is a root vegetable, similar to the potato but richer in potassium and with a significantly lower glycemic index (effect on blood sugar levels), as Joe Schwarcz notes in one of the many “smart facts” that appear throughout the book. It must be cooked or baked to reduce levels of naturally occurring calcium oxalate, which is implicated in the formation of kidney stones.
1 or more taro roots, peeled
Salt
Olive oil cooking spray
▶ Position racks in the upper and lower thirds of the oven and preheat oven to 375 F (190 C). Lightly coat 2 large baking sheets with cooking spray. With a mandoline or handheld slicer, slice taro root into thin rounds, about 1/16-in. thick (1.6 mm). Place slices on paper towels in a single layer. Sprinkle with salt and leave to stand 15 minutes — and then blot dry.
▶ Place slices in a single layer on prepared baking sheets; slices may touch but should not overlap. Depending on how many slices you have, you may have to bake them in batches. Bake for 10 to 12 minutes. After 8 minutes, check every couple of minutes to make sure they don’t burn. Cooking times will vary depending on thickness of slices and not all slices will brown uniformly: That’s fine. Remove from oven and sprinkle with additional salt, if desired.
▶ Leave to cool on baking sheet for 5 minutes, then transfer to a bowl, wipe baking sheets clean — and repeat until all taro root slices have been baked.