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.
- Olive oil
- 1 taro
- Sea salt
- Freshly ground pepper
- 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.
- 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.
- 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.