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.
This Asian-inspired dip is versatile enough to use with any of our chips, and it just might be the easiest dip you've ever made – simply pop all the ingredients into a blender with a splash of water, whiz it up and you're done.
Almond and coconut flours give these gluten-free pancakes a boost of fiber and protein to keep you well-fueled through the morning. There’s no added sugar, so be sure to use ripe bananas – the riper they are, the sweeter your pancakes will be. Top with sliced bananas and/or berries and a drizzle of pure maple syrup or raw honey, if you like.