Sweet Potato and Taro Chips

One of the many pleasurable surprises I experienced in Oceania was discovering the superiority in flavor and texture of island root vegetables, freshly fried into thin, curling, crackly, crunchy and chewy wafers. Nothing out of a bag or canister from a supermarket can compare to these.

In this recipe, I include only sweet potatoes and taro. Plantains or coconut can be equally delightful.

For a double-dip of island sensations, serve the chips with