Taro chips: FAIL

OK, if you're Googling around looking for a taro chip recipe, I can give you one piece of advice: Do not make your slices paper-thin.
Taro is a nice starchy tuber, much like a potato. Easy to peel, easy to slice. Tastes a little like potato, too, at least when fried.
I peeled and sliced four small ones, then soaked the slices in water, changing the water a couple of times, to reduce the starch. Much as you'd prepare potatoes for chips. (As I did for these potato chips.) The taro, however, continues to produce this mucilaginous slime that you might find off-putting.

Still the slices fry up OK, and shrink a lot. Here's where you might consider doing this if you have a deep-fryer.
Frying paper-thin slices a few at a time in a pan is way too labor-intensive.

And then there's what happens when you finish frying and forget to turn off the burner before leaving the kitchen.
Whoops! Hack hack cough cough. I have to get a better ventilation system than two open doors and a box fan.

So today I tried another method, baking.
The first batch burned because I was outside talking to a neighbor. The second batch didn't burn, but was still mostly stuck permanently to the foil.
Yeah, they taste good! But geez, I could've ordered a case of Lay's for what this cost me in time and labor. Since I only had the four tubers, I'll have to try this again with thicker slices, or maybe as fries. I like the flavor! I just don't want to work that hard.