Baked Taro Chips Recipes

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BAKED TARO CHIPS

Paleo. Beats potato chips.

Provided by Chris Denzer

Categories     Appetizers and Snacks     Snacks     Snack Chip Recipes

Time 40m

Yield 2

Number Of Ingredients 3



Baked Taro Chips image

Steps:

  • 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.

Nutrition Facts : Calories 64.2 calories, Carbohydrate 1 g, Fat 6.8 g, Protein 0.4 g, SaturatedFat 0.9 g, Sodium 581.9 mg

1 large taro root, peeled and sliced into 1/4-inch disks
1 tablespoon olive oil
½ teaspoon salt

TARO CHIPS

Provided by Valerie Bertinelli

Time 35m

Yield 8 cups of chips

Number Of Ingredients 0



Taro Chips image

Steps:

  • Peel 2 medium taro roots and slice 1/8 inch thick with a mandoline. (You want them to be thin but sturdy.) Arrange in a single layer on 2 foil-lined baking sheets coated with cooking spray. Bake at 375 degrees F until browned in spots and crispy, 15 to 25 minutes. Season with salt. Let cool.

PINEAPPLE SALSA WITH TARO CHIPS

Provided by Valerie Bertinelli

Categories     appetizer

Time 1h10m

Yield 4 servings

Number Of Ingredients 12



Pineapple Salsa with Taro Chips image

Steps:

  • For the pineapple salsa: Add the pineapple, cilantro, queso fresco, jalapeno, lime juice, garlic, ginger and tomato to a large bowl and stir to combine. Add salt to taste. Let stand for at least 20 minutes to allow the flavors to combine.
  • For the taro chips: Preheat the oven to 375 degrees F. Line 2 baking sheets with foil and very lightly coat the foil with baking spray.
  • Using a mandoline, slice the taro root into 1/8-inch-thick rounds. You want the taro to be thin but still sturdy. If you can see through the taro after you've sliced it, it is too thin.
  • Spread the taro chips between the baking sheets, making sure they do not overlap. Bake, rotating the baking sheets halfway, until the chips are brown in spots and crispy, 15 to 20 minutes. Season immediately with salt. Let cool for 10 minutes, then serve with the pineapple salsa.

3 cups diced fresh pineapple (1/4-inch dice)
1/4 cup chopped fresh cilantro
1/4 cup crumbled queso fresco
3 tablespoons minced seeded jalapeno (about 1 medium jalapeno)
2 tablespoons fresh lime juice (about 1 lime)
2 tablespoons minced garlic (about 3 garlic cloves)
1 tablespoon finely grated ginger
1 vine-ripe tomato, seeded and cut into 1/4-inch dice
Kosher salt
Nonstick baking spray, for the foil
2 medium taro roots (approximately 13 ounces each), peeled
Kosher salt

WHIPPED TARO ROOT AND TARO CHIPS

Provided by Food Network

Categories     appetizer

Time 35m

Yield garnish for 4 servings

Number Of Ingredients 21



Whipped Taro Root and Taro Chips image

Steps:

  • Peel taro root. First, for the chips, take your peeler and peel approximately one cup of long taro shreds. Reserve for frying.
  • Take the remaining taro and cut it up into rough 2 inch chunks. Place in a sauce pan, covering with cold water. Boil root until tender. Strain into a colander, reserving cup of the liquid. In a food processor, pulse taro, adding little dabs of butter as you go, along with some of the cooking liquid to make a smooth consistency. Remove and season with salt and pepper.
  • For the chips:
  • Heat a couple of cups of peanut or grapeseed oil to 350 degrees. Drops shreds into oil in small batches. Remove when crisp (the chips should still be light in color) and salt.
  • For the duck: Separate legs from the breast by cutting where the breast and carcass end and legs begin, or have your butcher cut it for you. Using a sharp boning knife, follow right along the breast bone on either side and remove both breasts. Trim fat along outside of the breast allowing approximately one-third of an inch of fat overlap. Score fat on breast by making a diagonal cut, making sure not to cut the breast meat. About four strokes is sufficient.
  • In a food processor, dice unpeeled ginger and garlic until coarsely chopped. Place in a stainless steel bowl. Add remaining ingredients. Place the two whole duck legs and the four duck breasts in the marinade. Remove the duck breasts after one hour. The legs should continue to marinate for an additional half an hour, and then be removed.
  • Preheat oven to 350 degrees. Using the carcasses of the duck, place the duck legs on the duck carcass. Place legs and carcasses in a roasting pan and roast for 1 hour and 45 minutes to 2 hours. Check periodically to make sure the ducks are not getting too dark. They are ready when the leg wiggles freely to your touch, and they are a nice deep amber color. The skin should look crisp and rendered of fat. Cool. Once cooled, take your boning knife and cut through the skin right in the middle of the legs. Using your hands, separate duck legs. (Use your thumb to get under the oyster and gently pull leg from the bones.) Gently use your fingers to pull out the thigh bone. Trim legs a little to keep a nice triangular shape.
  • For the breasts:
  • Heat a large, 12 inch saute pan to medium high. (You can cook two duck breasts in one pan or cook one at a time in a smaller, 10 inch pan.) Add two breasts, skin side down to start rendering the fat. Cook over medium high heat for a couple of minutes. (You will need to remove the rendered fat as you go. Hold duck breast still with a pair of tongs and pour fat into a stainless bowl or other container. Return to heat). After the first couple of minutes on medium high heat, turn burner down to medium, so not to burn the duck. The duck should be a rich amber color. Continue cooking until the fat is almost completely rendered. You can check this by looking at the incisions of the fat. When there is only a thin, crisp skin, the duck is ready to be flipped. Turn duck over. Shut heat off and leave the breast to sit in the pan for about three to four minutes. Remove from pan and allow to rest for five minutes.
  • Meanwhile, place the duck legs in a medium to medium small saute pan, skin side down and pan covered to heat and finish any additional rendering of fat, approximately five minutes.
  • Slice duck breast into fairly thing slices, keeping the nice shape of the breast. With a spatula, pick up breast and fan it out onto the plate. Place duck legs on an angle near the top of the slices. Serve with Whipped Taro Root, Taro Chips, lots of julienned scallions, and a little Duck Jus.
  • In a heavy-bottomed sauce pan, heat 2 tablespoons of oil. Add one chopped, roasted duck body, 1 leek, roughly chopped, one stalk of celery and one carrot cut into half-inch pieces. Cook until vegetables are golden. Add a cup of white wine and two cups of chicken stock and reduce by half. Add one half cup of soy marinade, cooking an additional few minutes. Skim off any fat and strain.

2 pounds of taro root
6 tablespoons unsalted butter
Salt and pepper to taste
2 cups of peanut or grapeseed oil
2 4- pound Long Island ducks
3 tablespoons ginger
6 cloves of garlic
1 quart Kikkoman soy sauce
1 cup of sherry
2 tablespoons of sesame oil
1 1/2 cup julienned scallions, or more
Whipped Taro Root and Taro Chips (see previous recipe)
Duck Jus, recipe follows
2 tablespoons oil
1 chopped, roasted duck body
1 leek, roughly chopped
1 stalk celery
1 carrot, cut into 1/2 inch pieces
1 cup white wine
2 cups chicken stock
1/2 cup soy marinade

CRISP DUCK WITH WHIPPED TARO ROOT AND TARO CHIPS

Provided by Food Network

Yield 4 servings

Number Of Ingredients 21



Crisp Duck with Whipped Taro Root and Taro Chips image

Steps:

  • Separate legs from the breast by cutting where the breast and carcass end and legs begin, or have your butcher cut it for you. Using a sharp boning knife, follow right along the breast bone on either side and remove both breasts. Trim fat along outside of the breast allowing approximately one third of an inch of fat overlap. Score fat on breast by making a diagonal cut, making sure not to cut the breast meat. About four strokes is sufficient.
  • In a food processor, dice unpeeled ginger and garlic until coarsely chopped. Place in a stainless steel bowl. Add remaining ingredients. Place the two whole duck legs and the four duck breasts in the marinade. Remove the duck breasts after one hour. The legs should continue to marinate for an additional half an hour, and then be removed.
  • Preheat oven to 350 degrees.
  • Using the carcasses of the duck, place the duck legs on the duck carcass. Place legs and carcasses in a roasting pan and roast for 1 hour and 45 minutes to 2 hours. Check periodically to make sure the ducks are not getting too dark. They are ready when the leg wiggles freely to your touch, and they are a nice deep amber color. The skin should look crisp and rendered of fat. Cool. Once cooled, take your boning knife and cut through the skin right in the middle of the legs. Using your hands, separate duck legs. (Use your thumb to get under the oyster and gently pull leg from the bones.) Gently use your fingers to pull out the thigh bone. Trim legs a little to keep a nice triangular shape.
  • For the breasts:
  • Heat a large, 12 inch sautepan to medium high. (You can cook two duck breasts in one pan or cook one at a time in a smaller, 10 inch pan.) Add two breasts, skin side down to start rendering the fat. Cook over medium high heat for a couple of minutes. (You will need to remove the rendered fat as you go. Hold duck breast still with a pair of tongs and pour fat into a stainless bowl or other container. Return to heat). After the first couple of minutes on medium high heat, turn burner down to medium, so not to burn the duck. The duck should be a rich amber color. Continue cooking until the fat is almost completely rendered. You can check this by looking at the incisions of the fat. When there is only a thin, crisp skin, the duck is ready to be flipped. Turn duck over. Shut heat off and leave the breast to sit in the pan for about three to four minutes. Remove from pan and allow to rest for five minutes.
  • Meanwhile, place the duck legs in a medium to medium small saute pan, skin side down and pan covered to heat and finish any additional rendering of fat, approximately five minutes.
  • Slice duck breast into fairly thing slices, keeping the nice shape of the breast. With a spatula, pick up breast and fan it out onto the plate. Place duck legs on an angle near the top of the slices. Serve with Whipped Taro Root, Taro Chips, lots of julienned scallions and a little Duck Jus.
  • Peel taro root. First, for the chips, take your peeler and peel approximately one cup of long taro shreds. Reserve for frying.
  • Take the remaining taro and cut it up into rough 2 inch chunks. Place in a sauce pan, covering with cold water. Boil root until tender. Strain into a colander, reserving cup of the liquid. In a food processor, pulse taro, adding little dabs of butter as you go, along with some of the cooking liquid to make a smooth consistency. Remove and season with salt and pepper.
  • For the chips:
  • Heat a couple of cups of peanut or grapeseed oil to 350 degrees. Drops shreds into oil in small batches. Remove when crisp (the chips should still be light in color) and salt.
  • In a heavy bottom sauce pan, heat oil. Add chopped duck body, leek, celery and carrot pieces and cook until vegetables are golden. Add white wine and chicken stock and reduce by half. Add soy marinade, cooking an additional few minutes. Skim off any fat and strain.

2 4- pound Long Island ducks
3 tablespoons ginger
6 cloves of garlic
1 quart Kikkoman soy sauce
1 cup of sherry
2 tablespoons of sesame oil
1 1/2 cup julienned scallions, or more
Whipped Taro Root and Taro Chips, recipe follows
Duck Jus, recipe follows
2 pounds of taro root
6 tablespoons unsalted butter
Salt and pepper to taste
2 cups of peanut or grapeseed oil
2 tablespoons oil
One chopped, roasted duck body
1 leek, roughly chopped
1 stalk celery
1/2 a carrot cut into half-inch pieces
1 cup white wine
2 cups chicken stock
1/2 cup soy marinade

BAKED TARO CHIPS

Paleo. Beats potato chips.

Provided by Chris Denzer

Categories     Snack Chips

Time 40m

Yield 2

Number Of Ingredients 3



Baked Taro Chips image

Steps:

  • 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.

Nutrition Facts : Calories 64.2 calories, Carbohydrate 1 g, Fat 6.8 g, Protein 0.4 g, SaturatedFat 0.9 g, Sodium 581.9 mg

1 large taro root, peeled and sliced into 1/4-inch disks
1 tablespoon olive oil
½ teaspoon salt

TARO CHIPS (LIKE POTATO CHIPS)

The taro root, avilable in most supermarkets, is cultivated in many areas of the world including West Africa, Asia, Central America, South America and the Caribbean and Polynesian islands. It is a starchy tuber vegetable that looks like, and can be used similar to, a potato but has a nuttier flavor. Deep fried, they cook faster and taste better.

Provided by Dugyb

Categories     Lunch/Snacks

Time 40m

Yield 8 serving(s)

Number Of Ingredients 3



Taro Chips (like Potato Chips) image

Steps:

  • Place oil in a deep fryer and heat to 350°F.
  • Slice Taro Roots thinly (perhaps a bit thicker than a potato chip).
  • Fry the sliced Taro in small batches until lightly golden (about 2 minutes).
  • Drain on paper towels and salt lightly.
  • Eat as they are or use as dippers.

Nutrition Facts : Calories 722.7, Fat 81.8, SaturatedFat 10.6

2 -3 taro root, about 2 inches in diameter.
3 -4 cups vegetable oil, for deep frying.
salt

TARO CHIPS

This recipe for taro chips comes from "Martha Stewart's Hors d'Oeuvres Handbook."

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes about 6 dozen

Number Of Ingredients 3



Taro Chips image

Steps:

  • Preheat oven to 350 degrees. Peel taro root and thinly slice into 1/16-inch-thick slices using a mandoline. Lightly brush two 12-by-17-inch baking sheets with olive oil and spread chips evenly onto each. Brush tops of chips with olive oil and bake until crisp, 14 to 16 minutes. Transfer chips to a paper towel to cool and sprinkle with salt.

1 12-ounce taro root
1 tablespoon plus 1/2 teaspoon olive oil
Coarse salt

BAKED TARO CHIPS

Paleo. Beats potato chips.

Provided by Chris Denzer

Categories     Snack Chips

Time 40m

Yield 2

Number Of Ingredients 3



Baked Taro Chips image

Steps:

  • 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.

Nutrition Facts : Calories 64.2 calories, Carbohydrate 1 g, Fat 6.8 g, Protein 0.4 g, SaturatedFat 0.9 g, Sodium 581.9 mg

1 large taro root, peeled and sliced into 1/4-inch disks
1 tablespoon olive oil
½ teaspoon salt

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