Like yuca chips, taro chips fry with virtually no splatter. Buy small roots, about the size of a turnip, which make the perfect-size chips. If possible, buy both purple- and white-fleshed roots and fry up a colorful combination of chips. Use a mandoline, Japanese vegetable slicer, or a very sharp knife to cut the roots crosswise into paper-thin slices. Season the chips with salt as soon as they come out of the fryer. They are irresistible.