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baked taro chips
1 large taro root, peeled and sliced into 1/4-inch disks
1 tablespoon olive oil
1/2 teaspoon salt
Preheat oven to 450 degrees F (230 degrees C).
Place taro disks in a 1- to 2-inch deep dish. Brush disks evenly with olive oil and sprinkle with salt.
Bake in the preheated oven until tops of chips are crisp, about 15 minutes; flip chips and continue baking until second side is crisp, about 15 more minutes.
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