Friday, July 18, 2014


3 slices of bacon
2 avocados
2 garlic cloves, minced or pressed
1 green onion, sliced
1 tablespoon of chopped cilantro or parsley
1 tablespoon of lemon juice
Salt to taste
1 medium taro root
Melted coconut oil, bacon fat or desired cooking oil

Preheat the oven to 420ºF. Grill or bake the bacon slices until crispy, allow to cool and crumble into small pieces. In a medium bowl, mash the avocado. Mix in the garlic, green onion, cilantro, lemon juice, and salt. To make the chips, peel and slice the taro root. The slices need to be very thin like a chip otherwise they won’t get crispy. A mandolin slicer makes this step much easier. Place the taro slices in a bowl, sprinkle some salt if desired and generously coat with the oil. Arrange slices in a cookie sheet on a single layer. Bake for 12 to 15 minutes or until the chips are golden brown and crispy. Some chips will be done before others. Rotate them or take them out as necessary.

bacon recipe source: Denise Nassar Rice, Edible Harmony, August 13, 2013

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