- One large taro, peeled and sliced
1/2 teaspoon salt substitute
1 tablespoon Spanish olive oil
- Pre-heat oven to 400° F.
- Wash, peel, and slice taro root into quarter-inch thick slices.
- Brush olive oil on each side of taro slices.
- Place each chip (separately arranged) on a non-stick one to two-inch deep cookie sheet.
- Lightly sprinkle salt on taro chips. Bake for 10 minutes on each side or until golden crisp.
Serves: 2 to 3
- North American