Thinly sliced taro root yields seriously crunchy chips – so much that your tasters will never believe you didn't give them the deep-fryer treatment. A combination of maple syrup and five-spice powder gives them well-rounded sweet and aromatic notes.
14 oz peeled taro root, halved then sliced into 1/16-inch half-moons using a mandoline
1 tbsp peanut oil
1 tsp pure maple syrup
1 tsp each sea salt and Chinese five-spice powder
Preheat oven to 350°F.
To a bowl, add taro, oil, maple syrup, salt and five spice; toss to coat. Line 2 large baking sheets with parchment paper and arrange taro slices flat, ensuring they are not overlapping.
Bake for 10 to 15 minutes, flip over, and bake for 3 to 5 minutes more, or until chips are crispy and edges are slightly browning. (NOTE: If chips are browning too quickly, reduce oven to 250 to 300°F midway through cooking time.) Transfer chips to racks to cool. Arrange remaining taro slices on sheets and repeat baking process.
Soaking potato slices in apple cider vinegar adds a light acidic note to these purple potato chips without the chemical aftertaste you often get from store-bought varieties. If you like a stronger acidic punch, simply soak them longer.
A key ingredient in Korean cooking, gochugaru is a sun-dried red chile pepper that is coarser than regular chile powder. (You might recognize gochugaru as the red pepper flecks in your favorite kimchi!) Here, we use it to add a light kick to these crispy collard green chips. If you can't find gochugaru, you can easily substitute with chile powder.
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This hors d’oeuvre is traditionally made with thinly sliced raw beef or fish, but we’ve swapped the meat for one of our favorite unassuming veggies, celery root. Look for firm celery root without any spongy spots.