Taro Chips Two Ways

After listening to the Chris Kresser episode of Robb Wolf's podcast, I was inspired to make the taro chips that Kresser described--sounded delicious. I tried making them with two different slicing techniques. First (pictured left) I used a vegetable peeler, which enables you to get super, super thin slices, and yields a product very similar to potato chips. Second, I just used a freshly sharpened chef's knife, and cut the slices as thin as I was able to do--which was pretty thin, but still several times thicker than I could get with the vegetable peeler. The product was somewhere between a potato skin and a pita chip. I think they'll be super great and versatile... I'm seeing paleo loaded potato skins and paleo chili nachos in the near future.

Taro Chips**

-1/2 of a taro root, peeled

-3-4 tbsp pastured butter, melted (or coconut oil, or pork fat...mmm, pork fat...)

-Salt, to garnish

Preheat oven to 400 F. Slice the taro root as you wish--use a vegetable peeler if you want "potato chips," and a sharp chefs knife if you want sturdier potato skinny/pita chippy type things. If the latter, do make a point of trying to get them as thin as you can. Lay the chips in a single layer on a cookie sheet (I had to do this in a couple of batches--1/2 a taro root produces a ton of chips), and brush with butter.

For thinner chips: Bake 6-8 minutes, until they are just starting to brown. They burn quick, so be careful.

For thicker chips: Bake 10-12 minutes, until the edges just begin to brown.

Carefully remove from pan with a spatula, and move to a plate to cool/crisp. Sprinkle with salt. Chow.

~Losterman

**Quick note--some people have an allergic reaction to taro (a funny itchy feeling toward the back of the tongue/throat), particularly if it's not cooked thoroughly enough. I don't have that problem, and I don't know if anyone would have that problem with these chips specifically, given how crispy they get, but...thought I'd mention it.