• Cut the taro into 2-4 large chunks for easier 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. A potato peeler works great for this process if you have smaller taro.
• Look for any bad spots, such as bruising or discoloration, in the taro as you peel. Remove the spots 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 24 hours submerged in water.
• Slice the taro thinly with a mandolin for consistent results. However, a peeler or sharp knife will work if that's what you have.
• Season with garlic salt, Cajun seasoning, or just salt.

Baked Taro Chips

• Preheat the oven to 350℉ (178℃). Line a baking sheet with foil and coat it with cooking spray. (You may need more than one baking sheet.
• Place the seasoned taro slices on the baking sheet in a single layer, and spray lightly over the taro bake for about 20 minutes. Turn the slices over after 10 minutes and bake until golden brown and crispy.
• Serve warm or cool. Store in a sealed container.

Fried Taro Chips

• Heat a large pan or cast-iron skillet with ½ inch of oil over medium-high heat until hot but not smoking. If using a deep fryer, fry at 350℉ (178℃).
• Fry the taro slices in batches, turning once, until golden brown (about 5 minutes). Do not overcrowd the pan because the taro will absorb too much oil and become soggy.
• Using a slotted spoon, transfer the taro chips to drain on paper towels.
• Serve warm or cool, and store in a sealed container. They're great with corn dip or on their own.