for the love of it...
  • About
  • Awesome Eats
  • Fitness / Press
  • Photo / Video
  • Tread Lightly

Baked taro chips

12/9/2013

0 Comments

 
So I've just come back from an amazing holiday in Rarotonga where I got inspired to use more of their fruits and vegetables in my cooking. Tonight, I've started with something simple but such a nice change from potatoes! Taro has a different flavour than kumara or potatoes. These chips could be used as a cheap, tasty, healthier alternative to nacho chips, or just as a snack, starter or side with a nice dipping sauce. 

Benefits of Taro:
It has almost three times the dietary fiber than that of a potato, which is important for proper digestive health and regularity. Fiber can also fill you up and make you feel less hungry with fewer calories. Taro root has a low Glycemic Index, as opposed to potato which has a high Glycemic Index. A low GI means that taro effects blood sugar levels slowly, without the peaks and crashes of a high GI, which lead to increased hunger later on. Eating a diet of low GI foods can also help prevent diabetes. Taro is nutritious, and is an excellent source of potassium, which is an essential mineral for many bodily functions. Taro also contains some calcium, vitamin C, vitamin E and B vitamins, as well as magnesium, manganese and copper. Taro leaves contain good amounts of vitamins A and C, fiber and a relatively high amount of protein.
Picture
Ingredients
  • Olive oil
  • 1 taro
  • Sea salt 
  • Freshly ground pepper

Directions
  1. Heat the oven to 200°C and arrange the racks to divide the oven into thirds. Using a pastry brush, coat 2 baking sheets with a thin layer of olive oil; set aside.
  2. Peel and slice taro into very thin rounds. Place the slices in a single layer on the prepared baking sheets—the slices can be touching but should not overlap. Brush the top of each round with a very thin layer of oil and season with salt and pepper.
  3. Bake for 12 minutes. Rotate the pans between racks and bake until the edges of the taro chips curl up slightly and are just starting to turn golden brown, about 3 minutes more. Remove from the oven and flip them over for an extra couple of minutes. Place the baking sheets on wire racks and let the chips cool until crisp, about 3 minutes. Serve immediately or store in an airtight container for up to 5 days.
0 Comments



Leave a Reply.

    Picture

    Clean, plant based recipes for EVERYONE :) And some research thrown in for good measure. 


    Instagram

    RSS Feed

    Archives

    February 2017
    September 2016
    July 2016
    June 2016
    May 2016
    April 2016
    December 2015
    October 2015
    August 2015
    July 2015
    June 2015
    April 2015
    February 2015
    December 2014
    November 2014
    October 2014
    September 2014
    August 2014
    July 2014
    May 2014
    April 2014
    March 2014
    February 2014
    January 2014
    December 2013
    November 2013
    October 2013

    Categories

    All
    Breakfast
    Dressings And Dips
    Food For Thought Articles
    Mains
    Movies
    Research Studies
    Salads
    Smoothies
    Snacks
    Soup
    Treats

© 2013 fortheloveofit.org.nz. All rights reserved.
anna_cochrane04@yahoo.co.nz