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Pineapple Salsa with Taro Chips

Prep Time
1h 10 min
Yields
4 servings

Lightly salted taro chips with a sweet and spicy salsa.

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ingredients

Pineapple Salsa

3
cups diced fresh pineapple (1/4-inch dice)
¼
cup chopped fresh cilantro
¼
cup crumbled queso fresco
3
tbsp minced seeded jalapeno (about 1 medium jalapeno)
2
tbsp fresh lime juice (about 1 lime)
2
tbsp minced garlic (about 3 garlic cloves)
1
tbsp finely grated ginger
1
vine-ripe tomato, seeded and cut into 1/4-inch dice

Taro Chips

Nonstick baking spray, for the foil
2
medium taro roots (approximately 13 oz each), peeled
Kosher salt
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directions

Notes

Special equipment: a mandoline

Step 1

Add the pineapple, cilantro, queso fresco, jalapeno, lime juice, garlic, ginger and tomato to a large bowl and stir to combine. Add salt to taste. Let stand for at least 20 minutes to allow the flavors to combine.

Step 2

Preheat the oven to 375ºF. Line 2 baking sheets with foil and very lightly coat the foil with baking spray.

Step 3

Using a mandoline, slice the taro root into 1/8-inch-thick rounds. You want the taro to be thin but still sturdy. If you can see through the taro after you’ve sliced it, it is too thin.

Step 4

Spread the taro chips between the baking sheets, making sure they do not overlap. Bake, rotating the baking sheets halfway, until the chips are brown in spots and crispy, 15 to 20 minutes. Season immediately with salt. Let cool for 10 minutes, then serve with the pineapple salsa.

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