For Fried Taro Chips:

1. Heat oil in a pot & peel taro. Heat your oil to 350°F. Trim both ends of the taro before carefully removing the peel with a sharp knife or peeler. I recommend rinsing the root off after peeling.
2. Slice the taro. Using a mandolin or sharp knife, carefully slice the taro into thin chips. Take your time here to make sure the slices are even in size and be especially careful not to cut yourself.
3. Fry the chips. Fry the chips in batches, making sure to not crowd the pot. Fry until light golden brown and crispy all around, around 5-8 minutes.
4. Drain excess oil & season with salt. Transfer the chips to a paper towel lined plate to drain any excess oil and sprinkle generously with salt. Enjoy!

For Baked/Air Fried Taro Chips:

1. Preheat oven or air fryer & peel the taro. Preheat your oven to 375°F or air fryer to 350°F. Trim both ends of the taro before carefully removing the peel with a sharp knife or peeler. I recommend wearing gloves while peeling the root.
2. Slice the taro. Using a mandolin or sharp knife, carefully slice the taro into thin chips. Take your time to make sure the slices are even in size and be careful not to cut yourself. 
3. Coat with oil & salt. Toss the chips with oil and salt, making sure they’re coated on both sides. Line a baking sheet or the air fryer basket with parchment paper and arrange the chips so they don’t overlap. This may require two baking sheets or a few batches in the air fryer. 
4. Bake until crispy. Bake the chips until crispy and light golden brown, about 20-25 minutes in the oven or 10-15 in the air fryer. Season with additional salt directly out of the oven, if desired. Enjoy!