Five Spice Taro Crisps
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.
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- 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.
- Serving Size 1/6 of chips
- Calories 98
- Carbohydrate Content 19 g
- Cholesterol Content 0 mg
- Fat Content 2 g
- Fiber Content 3 g
- Protein Content 1 g
- Saturated Fat Content 0 g
- Sodium Content 327 mg
- Sugar Content 1 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 0 g