Paleo. Beats potato chips.
Original recipe makes 2 servings
1 large taro root, peeled and sliced into 1/4-inch disks
1 tablespoon olive oil
1/2 teaspoon salt
- Preheat oven to 450 degrees F (230 degrees C).
- Place taro disks in a 1- to 2-inch deep dish. Brush disks evenly with olive oil and sprinkle with salt.
- Bake in the preheated oven until tops of chips are crisp, about 15 minutes; flip chips and continue baking until second side is crisp, about 15 more minutes.
Calories: 64 kcal
Carbohydrates: 1 g
Cholesterol: 0 mg
Fat: 6.8 g
Fiber: 0 g
Protein: 0.4 g
Sodium: 582 mg