Introduction: Sweet Potato & Taro Root Chips

A tasty crispy snack high in fiber, no cholesterol, vegan and vegetarian!

Keep the cost down by making your own healthy, natural chips and no preservatives on this high powered snack; great for Game Day. These can be baked or fried.

Step 1: Prep:

Using a Mandolin or the slicing blade of a food processor. Slice thinly

1 taro root, peeled

2 sweet potatoes or yams

Place on paper towels and blot dry to remove any moisture.

Step 2: Fry or Bake

Fry: Heat oil to 365F or

Drop in one piece of vegetable, if it sizzles like in the 1st picture your oil is ready

in a wok or large deep fryer or saucepot with 3" of vegetable oil.

Using a spider (pic #2) press down the chips, turning when brown on one side. Continue to fry until both sides are golden brown. approx. 1-2min.

Drain on paper towels, blotting.

Sprinkle with salt while hot.

Bake:

Separate each vegetable and place on an oiled parchment lined baking sheet.

Spray or lightly brush tops lightly with oil.

Bake until edges begin to curl on the taro root.

Yams will soften and glisten but not crisp as they have a lot of natural sugar.

Sprinkle lightly with salt immediately when removed from oven.

Comments

author
B Takes a Bite (author)2015-01-30

Interesting! I'm happy to find out the sugar prevent the yams from going crisp, I had no idea...

- Is there a reason why you peel your roots? Can't you just leave the peel on?

- And also, is there a difference when putting salt before sliding the roots into the oven?

Btw, baking them without oil makes potatoes more crispy :-)

Thank you for sharing!

author

The beet peel when baked looks unattractive and gets ugly dark!

Salt beforehand leaches moisture making them soggy.

Cooking without oil really makes them dry and hard...just a little oil still makes it healthy without too much fat.

author
seamster (author)2015-01-06

Excellent!

These look tasty, and secretly healthful! And you can't beat that.

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