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taro chips

I have to admit, I have always loved snacks, it's the crunch. But so many crunchy snack options are totally processed, fried, addictive, and bad for you. From frozen grapes, to wickedly healthy seeded crispbread, to homemade granola bars, I'm always looking for easy, healthy options to snack on.


1 kabocha squash

1 fresh taro root

Sunflower seed or grapeseed oil 

  • Preheat oven to 400°F (200°C).

  • Cut the squash in half, remove the seeds. In segments, cut off the thick skin squash skin. Cut off the tough taro skins.

  • Then, using a mandoline, thinly slice the vegetables 1/16" thick (1.5mm). Put all the slices into a bowl.

  • Lightly with coat oil, using your fingertips to coat each slice evenly.

  • Lay on lightly sprayed baking sheets without the pieces touching one another.

  • Bake for 12-15 minutes, until crisp. Rotate the baking trays after 6 minutes (top to bottom, front to back). Keep an eye on them for the last few minutes, and take out the pieces that have turned crisp and slightly golden first. They can go burn in a matter of seconds. If pieces are still quite soft, flip them over and put them back into the oven for another minute or so. If slightly soft, it will crisp up when cooling. Serve or let cool completely and store in an airtight container (if you have any left!) for up to 3 days.

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