Taro chips are a delicious and crunchy snack that you can easily make at home. You will need:

• 1 large taro root
• Vegetable oil (such as canola or sunflower oil) for frying
• Salt to taste

1. Peel and slice the taro: Using a vegetable peeler, remove the outer skin of the taro root. Rinse the taro under cold water to remove any dirt. Slice the taro into thin, even rounds using a sharp knife or a mandoline slicer. Make sure the slices are consistent in thickness to ensure even cooking.

Note: Taro can cause skin irritation for some people, especially when handling it raw. It's a good idea to wear gloves or wash your hands thoroughly after peeling and cutting the taro.

1. Preheat the oil: Pour enough vegetable oil into a deep frying pan or a deep fryer so that the taro slices will be fully submerged. Heat the oil to 350°F (175°C).
2. Fry the taro slices: Carefully add a batch of taro slices to the hot oil, making sure not to overcrowd the pan. Fry them in batches, if needed. Fry the taro slices until they turn golden brown and crispy, which should take about 3-5 minutes. Keep an eye on them to avoid burning.
3. Drain and season: Once the taro slices are done frying, use a slotted spoon or tongs to remove them from the oil and place them on a plate lined with paper towels to drain excess oil. While they are still hot, sprinkle them with salt to taste.
4. Repeat and enjoy: Continue frying the remaining taro slices in batches until all are cooked. Allow the chips to cool down and crisp up further before serving.

Taro chips can be served as a standalone snack or accompanied by your favorite dipping sauce. They are best enjoyed fresh, but you can store any leftovers in an airtight container to maintain their crispiness.

Note: Be cautious when frying, as hot oil can be dangerous. Always use a deep-frying thermometer to monitor the oil's temperature, and keep children and pets away from the cooking area.