Peel the taro and cut it into manageable pieces. Slice it very thinly with a mandoline, using its guard where available.

Wash the slices twice in water and drain them in a strainer.

Spread the slices on paper towels and pat them dry.

Heat the frying oil to 350°F (180°C). Add the dried taro slices and fry for 2–3 minutes, until crisp, separating and turning them with a strainer.

Lift out the chips and drain. Sprinkle with salt and toss. Cool before storing in an airtight container.