• Cut taro into 2 -4 or larger chunks for easy peeling and cutting.
• Peel the taro with a sharp knife, peeling away from your body carefully draw the paring knife down the body of the taro, being careful not to remove too much of the taro during the process. You may use a potato peeler for this process if you have small taro.
• Look for any spoiled spots, such as bruising and discoloration, in the taro as you peel. Remove the spots away with the tip of the knife.
• Wash immediately to prevent discoloration and leave them in cool water until ready to use or refrigerate for up to 24hours.
• Slice the taro thinly with the help of slicer/ mandolin for consistent results or even use a peeler. Season with garlic salt, Cajun spice or salt.

Baked Taro

• Preheat the oven to 350°F. Line baking sheets with foil and coat with cooking spray.
• Place seasoned taro on baking sheets in a single layer, spray lightly over the taro bake for about 20 minutes turning over slices, after 10 minutes or till golden brown and crunchy.
• Serve warm or cool. Store in a sealed container.

Fried Taro

• Heat up a large skillet or cast iron with oil up to ½ inch- medium-high heat until hot but not smoking. If using a deep fryer fry at 350 degrees F.
• Fry the taro slices in batches, turning once, until golden brown, about 5 minutes. Do not overcrowd the pan (it will make the taro to be soggy and absorb excess oil)
• Use a slotted spoon; transfer the taro chips -drain on paper towels.
• Store in a sealed container or serve with corn dip or eat on its own.