PREP TIME: 8 mins COOK TIME: 20 mins TOTAL TIME: 28 mins
Serves: 4-5 dozen
2 12-ounce taro root, peeled and sliced thin on a mandoline
1 tablespoon olive oil, plus more for greasing pans
½ teaspoon Kosher sea salt
¼ teaspoon garlic powder
⅛ teaspoon freshly ground black pepper
Preheat the oven to 350°F, line 2 baking sheets with parchment paper and brush lightly with olive oil. Set aside
In a large mixing bowl combine the thinly sliced taro root, tablespoon of olive oil, salt, garlic powder and black pepper. Toss to coat.
Spread chips evenly onto the prepared baking sheets and bake until crisp and golden 18-20 minutes. Some chips make cook faster than others, so check the oven frequently after the 14 minute mark and remove any chips that have cooked quicker than the others to prevent scorching.
- Transfer the chips to a paper towel to cool and sprinkle with more salt while still warm.
ROASTED RED PEPPER WALNUT DIP
PREP TIME: 5 mins TOTAL TIME: 5 mins
Serves: 10-12 servings
1 small garlic clove
¾ cup walnut pieces, toasted
1½ teaspoons paprika, plus more for garnish (optional)
¾ teaspoon ground cumin
1 (12-ounce) jar of fire roasted red peppers, drained. About 3 large peppers
1 (16-ounce) can Cannellini beans, drained and rinsed
1 tablespoon balsamic vinegar
1 tablespoon freshly squeezed lemon juice
2 teaspoons extra-virgin olive oil, plus more for drizzling
¾ teaspoon coarse salt
Freshly ground black pepper
Combine garlic and walnut pieces in the bowl of a food processor; process until fine crumbs form, about 10 seconds. Add the paprika, cumin, peppers and beans; process until smooth, about 10 seconds. Add vinegar, lemon juice, oil, salt and season with black pepper. Pulse until combined.
Transfer to a serving bowl; cover with plastic wrap. Refrigerate at least 1 hour or overnight. Before serving, bring to room temperature.