Boil (or steam cook) taro roots in water until they become tender. Overboiling makes them extremely mushy so keep checking and remove them before they turn to mushy soft. When they are cooled enough to touch, peel the skins. Cut each, crosswise about quarter to half-inch thickness.

In a vessel, take one or one + (your wish) teaspoons of oil. Add and mix salt, red chilli-garlic powder and turmeric to taste. Add and toss the cut taro root pieces. Spread them in rows neatly on a foil covered baking tray and bake them at 350 F for about 10 minutes. Also broil each side for about 2 to 5 minutes, until they are golden-brown. Remove and serve hot.

While boiling and baking, pay attention to the time and the cooking process. Overcooking in water or overbaking may result in mushy or blackened taro root chips instead of golden, crispy perfection.