taro root is hairy and funky on the outside but pretty swirly wiggly purple and white on the inside. the first time i had taro was in some kind of dessert bun at a friend’s house, but most recently i’ve had them in chip form. eric and i were on vacation last year and we ordered about half the menu at nombe, a freaking delicious izakaya restaurant in the mission district of san francisco (where we also saw a flyer for a staged version of hedwig and the angry inch–we had tickets before dinner was over <3). the taro chips and edamame hummus were amaze, and i knew i needed to make my own version when i saw them in the store. i went with the smallest of the large roots and decided to do a kind of mashed chickpea dip (not quite hummus) to go with them.


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all you need for the chips is taro root, olive oil, salt and pepper. preheat your oven to 400°F and slice the root really thin–most recipes recommend about 1/16″. i used a mandolin, but if you have awesome knife skills or a bitchin food processor, go with that instead. now arrange your slices in a single layer on a baking sheet and brush both sides with olive oil and season with salt and pepper. bake them for 5-8 minutes on each side–your time will vary depending on thickness. the really thin ones will only take about 3 or 4 minutes on each side.


now the dippins…


2 medium garlic cloves, minced
2.5T olive oil
1 can chickpeas, drained and rinsed
1/2t salt
1t lemon juice
dash pepper

fry up the garlic in the oil for about a minute until it loses the raw garlic edge, and then dump in the chickpeas. let those cook on medium heat for a few minutes just until they’re nice and hot, and then mash them down with a fork. season with the salt, pepper and lemon juice and it’s ready!


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  1. cheergerm says:

    Will need to try these gorgeous looking little chippies….

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