Yes, salty (and some sweet) chips.
You know that one kitchen gadget that you hang on to forever, and use maybe once every 5 years, but can’t seem to let go of? I happen to have one, and it’s called the Presto ChipShot. I asked my Grandma for it as a Christmas gift back when I was like, 18 (yes obviously I have had a thing for food/kitchen way beyond the recent discovery of it)? I’ve hung on to it ever since, and it has made a grand re-entrance into my kitchen life 🙂 You could probably find one eBay for $5, but it’s $5 well spent.
I randomly saw some Taro Root at the commissary last weekend, so I picked some up and thought it’d be fun to do something with them (I cannot believe all these years, the giant “Elephant Ear” plants my mom has planted, are Taro Roots? I learn something everyday). I bought four, they were a whopping $1.42 total. I left the skin on, washed them well, let them dry and then put them through the chipshot with the krinkle-cut attachment. Holy SHMOLY it only took about 5 minutes. I had these awesome krinkle-cut taro root slices. I placed them on dehydrating trays, and Seth sprinkled them with seasonings, 4 different flavors: salt, salt and pepper, garlic powder, and cinnamon/sugar. In about 24 hours they were dry, but I left them in for 48 hours, and they have the perfect crunchiness! Highly recommend the plain old salt flavor.
Now I have the perfect crunch salty chips for guac, that are: corn, grain, soy, msg, dairy, and awful crappy oil, free. Yay!
livinglikelinds 
How would I do this without a dehydrator?
I’d bake them in the oven Shelb!
Totally going to try this! Thanks
Great, hope you enjoy! You’re welcome 🙂
Linds, do you have a dehydrator machine, or are you doing these in the oven? Does the taro root have any flavour?
We have the 9-tray Excalibur Dehydrator: http://www.excaliburdehydrator.com/dehydrators/non-timer-models/9-tray-large-excalibur-3900b. The taro doesn’t really have any flavor, just crunchy and takes on the seasoning you use!
You are a genious. Who thinks about making taro root chips? I’m VERY impressed. they look and sound wonderful. AWESOME!!!!!!!!!
Not a new idea, just wanted to share 🙂 They’re starchy like a potato, just better!!
This sounds great–and another way to get more veggies! Any idea what temp you’d bake them at? I’m guessing 250 and just watch closely? And thanks for the tip on the Presto ChipShot–checking eBay now:)
Barb-I’d actually recommend a higher heat, as that will dry them out more and quicker. If it were me, I’d start at 400 degrees 🙂 Hope you find one on eBay! You can put sweet potatoes, yams, anything through it 🙂
I think I need a ChipShot…:)