Taro Pineapple Sweet Potato and Bacon Chips
Take your snacking game to a whole new level with these irresistible Taro Pineapple Sweet Potato and Bacon Chips! This recipe combines the earthy crunch of taro and sweet potato with the tropical sweetness of caramelized pineapple and the savory indulgence of crispy, crumbled bacon. Perfectly seasoned with a touch of sea salt, black pepper, and optional cayenne for a spicy kick, these oven-baked chips are a healthier alternative to store-bought snacks without compromising on flavor. Plus, a drizzle of honey adds a delightful hint of sweetness for those who love a sweet-and-savory combo. Ready in under an hour, this vibrant and versatile dish is perfect as an appetizer, party snack, or indulgent treat for four. Don't miss this explosion of textures and bold flavors—your taste buds will thank you!
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Recipe Information
Ingredients
- 2 medium-sized Taro root
- 2 medium-sized Sweet potato
- 1 small Fresh pineapple
- 6 slices Bacon
- 3 tablespoons Olive oil
- 0.5 teaspoons Sea salt
- 0.25 teaspoons Black pepper
- 1 tablespoon Honey (optional)
- 0.25 teaspoons Cayenne pepper (optional)
Instructions
Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper.
Peel the taro root and sweet potatoes, then slice them into thin rounds about 1/8-inch thick using a mandoline slicer or a very sharp knife.
Cut the fresh pineapple into thin slices, about 1/4-inch thick, and pat them dry with paper towels to remove excess moisture.
Place the bacon slices on one of the baking sheets, ensuring they are spaced apart. Bake in the oven for 12-15 minutes until crispy. Once done, remove from the oven, drain on paper towels, and crumble into small pieces. Set aside.
In a large bowl, combine the sliced taro and sweet potatoes. Drizzle with 2 tablespoons of olive oil, sprinkle with sea salt, black pepper, and cayenne pepper (if using), and toss until evenly coated.
Arrange the taro and sweet potato slices in a single layer on the second baking sheet. Do not overlap them for even cooking. Bake for 18-22 minutes, flipping halfway through, until they are golden and crispy. Remove from the oven and allow to cool.
Brush the pineapple slices lightly with the remaining olive oil and place them directly on the parchment-lined sheet or a wire rack. Bake for 20-25 minutes until slightly caramelized and lightly golden. Flip halfway through baking.
Assemble the chips by layering the baked taro, sweet potato slices, and pineapple slices on a large platter or serving board. Garnish with crumbled bacon on top.
Optional: Drizzle with honey for added sweetness before serving.
Serve immediately and enjoy this medley of flavors and textures!
Nutrition Facts
Calories |
1253 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.5 g | 90% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 10.3 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 2476 mg | 108% | |
| Total Carbohydrate | 136.4 g | 50% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 48.7 g | ||
| Protein | 21.6 g | 43% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 164 mg | 13% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1907 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
