Tiny Urban Kitchen

Exploring Food from Boston to Hong Kong and Beyond

  • About
    • About Me
    • Tiny Urban Kitchen’s Favorite Equipment
    • Press
  • Recipes
    • Recipe Index
    • Asian
      • Chinese
      • Taiwanese
      • Thai
      • Malaysian
      • Japanese
      • Korean
    • Appetizers
    • Soups
    • Salad
    • Pasta
    • Noodles
    • Rice
    • Vegetarian
    • Meat
    • Sweets
      • Baking
      • Ice cream
      • Cookies
    • Misc
    • Kawaii (Cute)
  • Travel / Restaurants
    • United States
      • Boston
        • Jen’s Picks
        • Boston
          • Allston
          • Back Bay
          • Brighton
          • North End
          • South End
        • Cambridge
          • Kendall Square
          • Inman Square
          • Central Square
          • Harvard Square
          • Porter Square
          • North Cambridge
        • Somerville
          • Davis Square
          • Union Square
        • Greater Boston
          • Brookline
          • Arlington
          • Belmont
          • Watertown
          • Newton
          • Lexington
          • Concord
          • Burlington
          • Natick
        • Cape Cod, Martha’s Vineyard, Berkshires
      • Vermont
      • Maine
      • New York
      • Washington DC
      • Philadelphia
      • Orlando
      • Chicago
      • Las Vegas
      • California
        • Los Angeles
        • San Francisco
        • Napa
        • Sonoma
      • Seattle
      • Hawaii
    • Canada
      • Montreal
      • Canadian Rockies
      • Toronto
    • Argentina
    • Europe
      • United Kingdom
        • London
        • Oxford
      • Italy
        • Rome
        • Piedmont
      • France
        • Paris
        • Bordeaux
      • Spain
        • Madrid
        • Barcelona
        • Catalonia / San Sebastian / Girona
      • Germany
      • Belgium
        • Brussels
      • Switzerland
      • Greece
      • Finland
      • Norway
      • Denmark
    • Japan
      • Japan Guide
      • Tokyo
      • Osaka
      • Kyoto
    • China (Mainland)
      • Beijing
      • Chengdu
      • Shanghai
      • Shaanxi
      • Shenzhen
      • Xiamen
      • Yunnan
    • Singapore
    • Hong Kong
    • Malaysia
    • Taiwan
    • Thailand
    • Australia/New Zealand
  • Michelin
    • Formerly had a star
    • Michelin Recommended
    • 1 Star
    • 2 Stars
    • 3 Stars
  • Jen’s Eating Guides!
    • Boston Restaurants
    • Boston Dishes
    • Tokyo
    • Hong Kong
    • Las Vegas
    • Napa / Sonoma
    • Taiwan (night markets)
    • Taiwanese (casual eats)
    • Street Foods of Bangkok (Part I)
    • Street Foods of Bangkok (Part II)
    • Kitchen Equipment
  • Trip Reports
    • All trip reports
    • Around the World Trip Report
    • New England
    • New York
    • Washington DC
    • Las Vegas
    • California
    • Canada
    • Europe
    • Florida
    • Japan
    • China

Oven Baked Taro Chips

April 21, 2010 by Jennifer Che 15 Comments

Taro Chips
If you haven’t noticed by now, I’ve been having tons of fun making all sorts of chips in the oven. From simple oven baked sweet potato chips to more exotic kale chips and sunchoke chips, I’m starting to think there’s no limit to what you can bake as chips!

I happened to be Chinatown this past weekend, so I stopped by the Asian grocery store.  I love taro in so many things, so it was not hard to decide to pick one up. Of course, deciding to make chips took no stretch of the imagination.  Unlike sunchoke chips (which I just sort of made up off the top of my head), taro chips are actually marketed and sold. Those chips are fried though, so maybe there’s some novelty to this recipe?

In any event, these chips are crunchy with a mild distinctive taro flavor.  Sprinkle a tiny bit of salt on top, and you won’t be able to stop eating them.
Taro
Here’s a picture of a taro root (in case you don’t know what one looks like).  You have to peel off the outer, rough skin before slicing it.  I used a Mandolin slicer to make nice, even, thin slices.
Sliced taro
Spray with a vegetable oil mister and lay across in a single layer on a pan.  I used a toaster oven, so I could only make a few chips at a time.
Taro chips baking
Bake at 400 degrees.  They will begin to curl up, and will eventually brown on the edges.

Oven Baked Taro Chips
1 Taro root
vegetable oil spray
salt
Mandolin slicer (optional, but very helpful!)

Preheat the oven to 400 degrees Fahrenheit.  Using a peeler, remove the rough outer surface of the taro root.  Using a mandolin slicer (or a cleaver), slice the taro into very thin and even slices. Spray both sides of each slice with an oil mister.  Bake for about 20 minutes (or until the chips turn golden brown).  Let cool, and enjoy!
Taro chip
Notes: I made this in a toaster oven.  Ovens vary, and the thickness of your slices will vary  as well, so use the time as a guide, but definitely keep an eye on the chips. Otherwise, they will turn black!

It’s best to bake similar sized “chips” together, as they will have similar cooking times.  Otherwise, it will be a pain to take some chips out but leave others in there because they are not done. The window of opportunity between not-quite-done chips and burnt chips is only about 5 minutes, so definitely keep an eye on those chips!

Enjoy!
Taro chips
———————————
Teflon Pan Giveaway
By the way, it’s still not too late to enter the Teflon Pan Giveaway.  This is a 10-inch Tramontina nonstick pan with Teflon Platinum technology, which can withstand use with metal utensils!  Drawing will occur at Thursday, April 22 at midnight.  Good luck!

©2009-2014 Tiny Urban Kitchen
All Rights Reserved

Filed Under: Vegetables, Vegetarian

« Tamagoyaki (Japanese Omelet) + Giveaway!
Hei La Moon »

Recent Posts

  • La Dame de Pic – Paris France June 27, 2022
  • Pertinence Paris France June 25, 2022
  • Napa Valley Trip Report June 10, 2022
  • 36 Hour Stopover in London May 29, 2022
  • A Day Trip to Antwerp, Belgium May 28, 2022
  • Arbor Hong Kong May 25, 2022
  • Mono Hong Kong May 23, 2022
  • Summer Palace Iconic Wine Lunch – Hong Kong April 29, 2022

Latest Chinese recipes!

Comments

  1. sophia says

    April 21, 2010 at 1:44 am

    Well, I love taro, and I love baked sweet potato chips…so why not taro chips? Brilliant idea! It’s so annoying how it’s not available in a lot of stores, though. I miss taro!

    Log in to Reply
  2. kitchenmeditation says

    April 21, 2010 at 2:13 am

    I love taro chips! Back when I was in college and able to do thing like this, I ate a huge bag of Terra taro chips in one sitting. Thank you for sharing this recipe, I’d like to make these at home myself. It’s always better that way right? 🙂

    Log in to Reply
  3. ravenouscouple says

    April 21, 2010 at 9:59 am

    a fantastic idea! you can package them all together for an ultimate healthy chip mix 😉

    Log in to Reply
  4. hungry dog says

    April 21, 2010 at 11:43 am

    Wow, these are so pretty! I love taro chips but have never thought to make them. I even have a mandolin so no excuse. Thanks for the inspiration!

    Log in to Reply
  5. kirbie says

    April 21, 2010 at 4:33 pm

    What a great idea! I love taro. I’ve had store bought taro chips before but never thought to make my own.

    Log in to Reply
  6. Anh says

    April 21, 2010 at 7:05 pm

    Very nice and creative. I really like it!

    Log in to Reply
  7. Sook says

    April 22, 2010 at 12:20 am

    Oh wow that is such a unique recipe! I have never tried these. Yum!

    Log in to Reply
  8. Petuniasweetpea says

    April 22, 2010 at 9:15 am

    The variety you have shown here is known as “pink Samoan”. I use it as a fried chip with a dish I serve in my restaurant and I love it! There are however, some important things you should know about Taro.
    It should never be consumed RAW. It is considered toxic and will make you ill.It needs to be well cooked to break down these toxins. Pacific Islander recipes seem to cook it really well, often to a mash.
    When handling it is advisable to wear gloves. The fibrous skin has minute hairs that can irritate the skin. It is also advisable to peel the root with a thicker cut to minimise your potential exposure. Sounds scary, but don’t be frightened off! It is a delicious vegetable, with many uses.but do be careful!

    Log in to Reply
  9. [email protected] says

    April 23, 2010 at 8:53 am

    I am loving this recipe, especially that they are baked not fried. We often buy root veggie chips but this looks like a fun project for the summer!

    Log in to Reply
  10. danazia says

    April 24, 2010 at 12:35 am

    I LOVE LOVE LOVE taro chips and have never thought about making them myself. Great idea. I wonder how it would work with beets and carrots? That might be fun to try and a lot easier to get a hold of than taro for me, here in the NW. Thanks for the post.

    Log in to Reply
  11. Probusinessexpress says

    July 15, 2010 at 2:32 pm

    I agree with a couple of the other comments. Great simple recipe and so much better than ones that are fried. You probably could do other root vegetables too. I also like the idea of using a toaster oven since it is more economical than the full size oven.

    To get your toaster oven go to
    http://www.toasterandconvectionovens.com

    Log in to Reply
  12. DL says

    July 17, 2010 at 6:33 pm

    Lots of Asians Polynasians immigrants in Hawaii so thats why Taro took off in Hawaii .
    Taro has been a big staple for centuries in Thailand, Indonesia, Philippines,Samoa, Tonga. Other asian countries use taro to but not as much as the previous countries mentioned.

    Log in to Reply
  13. Itzach Stern says

    August 18, 2011 at 10:43 pm

    French fries, a simple toast, or even a sandwich, everything is possible using this upgraded version of a Toaster called the Toaster Oven.

    toaster oven reviews

    Log in to Reply
  14. Rmarchol says

    March 8, 2012 at 9:49 pm

    Thanks for this DIY baked taro chip. I mentioned your site and the link to your taro article on my travel foods blog at smartygirltravel.blogspot.com

    Log in to Reply
  15. sachibucky says

    April 12, 2013 at 4:51 pm

    I’m definitely going to try this recipe because I love taro and all the things you can make from it. Locals in Hawaii eat taro all the time and it’s their number one staple like potatoes are to Caucasians.

    Log in to Reply

Leave a Reply Cancel reply

You must be logged in to post a comment.

Welcome to Tiny Urban Kitchen!

JenChe

Hi, my name's Jen and welcome to my cooking, eating, and travel site! I am a Boston to Hong Kong transplant, born and raised in Ohio with parents from Taiwan. Feel free to head on over to the About page if you want to learn more about me, or just explore away, maybe starting with the Recipe Index or one of the travel pages! I hope you enjoy this site!
  • Email
  • Facebook
  • Flickr
  • Google+
  • Instagram
  • LinkedIn
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Archives

Categories

Awards

Saveur
PFB

BostonGlobe

Most Recent Posts

chocolate

La Dame de Pic – Paris France

en croute

Pertinence Paris France

Napa Valley Trip Report

36 Hour Stopover in London

A Day Trip to Antwerp, Belgium

Arbor Hong Kong

Arbor Hong Kong

Mono HK

Mono Hong Kong

Summer Palace Hong Kong Iconic Wine Lunch

Summer Palace Iconic Wine Lunch – Hong Kong

Lucciola The Hari Wan Chai

Lucciola – Italian food at The Hari Hotel in Wan Chai

beef quesadilla

Studio City by Cali-Mex Causeway Bay Hong Kong

France!

Restaurant Le George Paris
Yam'Tcha Paris
David Toutain Paris
Divellec Paris
Breizh Cafe Paris

Kawaii! (Cute)

Norway!

logo
Food Advertisements by

Chinese Recipes

Okra with Chicken
logo
Food Advertisements by

Shop & Support us!

Spain!

Girona Spain
Amelia San Sebastian

Japan!

Bulgari Il Ristorante Luca Fantin
Sukiyaki Imafuku Tokyo
Sushi Ishimaya Tokyo
Disney Sea Tokyo
Tempura Fukamachi Tokyo
Shinjuku Gyoen

Cambridge restaurants

logo
Food Advertisements by
Privacy Policy

Copyright © 2022 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress