I've eaten taro on a few occasions but never brought it into my kitchen before winning one at the lab culinary competition. I briefly considered trying my hand at a taro-based dessert but preferred to do something simpler where I might get a clearer taste of the vegetable itself.
So I made taro chips! I wussed out of deep-frying, just slicing the peeled taro thinly and baking it with a spray of oil and a little salt (Martha Stewart promised it would work). They need a careful eye on them to avoid burning; cutting them all to the same thickness helps too. I was pleased just how crunchy even these oven-baked chips were. Like the choko, they didn't really have a striking flavour - they were just starchy, salty, crunchy and fun.