Happy day of birth!!! I can’t believe it…how quickly the time has flown by…PALEOdISH is 2 years young today! What started out as random postings of pics of facebook…has turned into a full-on passion that I am so happy to share with many through my website. I just got in from being out while enjoying a stroll on the beach! While walking, I had time to reflect on how grateful I am for all that I have. To all of you ~ THANKS for your support, questions and feedback…you have continued to help me learn and grow. ♥ Cindy
New food. Taro. As I mentioned in a previous post, we are making it a point to try to introduce a NEW food into the mix once a week. Why? Well…because there are just so many amazing foods out there that we have not tried as of yet. Oh ya..and we want to…we LOVE trying new things! They may end up being ‘one-hit wonders’ or perhaps frequent our plates, as ‘weekly hits’, within our rotation. So there you have it…on deck this week (which was actually last week – sorry for the late post), was taro root. I have heard many people speak of them, and have since been curious as to how they would taste/turn-out.
Similar to that of my beet and sweet potato chips recipes…this starchy tuber was sliced into thin coins, using the ever-so-handy mandoline. I have said it before, and will say it again…if you don’t have one of these wee tools in your kitchen yet, get one! You can pick them up for around 15 dollars…and you will be so happy you did. I used 1 taro root…but it was massive. There was actually enough to feed both of us.
We REALLY enjoyed their super-crispiness and ‘nutty’ type flavour. They were a side to our ‘akuri’ (spicy scrambled eggs), but would be just as nice solo…or paired with homemade salsa or guacamole. Next time, I think I may even make up a larger batch and serve them as the main contender on a ‘nacho’ platter, with loads of bacon. Oh so good ~ can’t wait! I also wanted to point out…not all grocery stores may carry them. You might have to do a little hunteroo at an Asian market, if there is one in your town/city. Sidenote ~ these little rascals are highly addictive! Crunch away!!!
|spicy taro chips||
- 1-2 large taro roots – thinly sliced
- 2-3 tbsp coconut oil or butter – melted
- 3 tbsp – spice mixture (equal parts cayenne, paprika and red chili)
- sea salt and ground pepper – to taste
- start by peeling your taro root
- using a mandoline, thinly slice into a large bowl
- pour in melted oil/butter and desired spices and mix together to coat, using your hands
- place slices on a foil-lined baking sheet
- cook in a pre-heat oven at 300 – 325 degrees, until browned and crispy
- during this process, use tongs to flip them a couple times
- remove, set aside and allow to cool on a wire rack
• cooking time may vary depending on oven (keep a close eye)
• feel free to experiment with your favourite spices
• you will know that they are close to being finished when the edges start to ‘curl up’