Baked Taro Chips

Chris Denzer 31

"Paleo. Beats potato chips."
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40 m servings 64 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 64 kcal
  • 3%
  • Fat:
  • 6.8 g
  • 10%
  • Carbs:
  • 1g
  • < 1%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 582 mg
  • 23%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Place taro disks in a 1- to 2-inch deep dish. Brush disks evenly with olive oil and sprinkle with salt.
  3. 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.


  • Cook's Note:
  • You can also coat taro disks by placing in a resealable bag and shake with oil. Try a flavored salt if desired.



This was my 1st attempt at baking taro root when I have fried it in the past. I loved the recipe tip to toss the sliced taro root with olive oil in a bag. That worked very well and took less t...

Well I did this recipe and it was ok. I state it needs to be in the oven a little longer about 20 min each side. I also cut it a little thinner. Another thing is that I say " don't forget to put...