1 12-ounce taro root
1 tablespoon plus 1/2 teaspoon olive oil
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.
From: Martha Stewart's Hors d'Oeuvres Handbook. At MarthaStewart.com.
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