Baked “No-tato” (Eddo/Taro) Chips

Potato chips are one of our favorite indulgence foods; salty, fatty, and crunchy, they satisfy a lot of cravings. Growing up with refined-oil chips in the house, it has been a transition away from keeping them around. This isn’t our first attempt at a potato chip, but it’s the first one that deserved publication.

One of the key tools in making these potato “no-tato” chips, is a Chef’s Choice 615 Premium Electric Food Slicer. Being able to thinly slice the starchy, root vegetable of your choice with consistency is what will make or break the experience. Eddo, which we found at the local international market, is a cousin of Taro. You could substitute these for other root vegetables, but the cooking time may vary slightly. Regardless of your root, this potato chip recipe is a winner that you won’t soon forget.

Ingredients
2 C thinly sliced [~3 on the slicer] eddo/taro (approximately)
3 Tbsp avocado oil
1 tsp sea salt

Method

Thinly slice the eddo/taro on your electric food slicer until you have approximately 2 cups sliced. Preheat your oven to 400ºF.

Toss slices with avocado oil, and season with sea salt.

Place slices on a greased wire rack on a baking pan for 8-10 minutes, and remove to cool.

Serve with your favorite dip, and enjoy! If you can’t make up your mind, here are a few options.

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