Prep the taro safely: Peel the taro with a vegetable peeler or a sharp paring knife. Wear gloves if you have sensitive skin, as raw taro can be irritating. Rinse and pat dry.

Slice it thin: Use a mandoline for 1/16–1/8-inch slices (about 1.5–3 mm). If using a knife, aim for the thinnest, most even slices you can manage.

Rinse and dry: Place slices in a bowl of cold water and swish to release excess starch. Drain and repeat once more until the water runs mostly clear. Pat the slices completely dry with clean towels.

Season lightly: Toss slices with oil until just coated—no pooling. Sprinkle with salt and any dry spices you like. Avoid wet seasonings now; they can soften the chips.

Preheat the air fryer: Set to 325°F (160°C) for 3 minutes. A short preheat helps prevent soggy spots.

Arrange in a single layer: Lay slices in the basket without overlapping. Work in batches for the best crisp.

Air fry and flip: Cook at 325°F (160°C) for 7–10 minutes, flipping halfway. Start checking at 6 minutes. Chips should be lightly golden on the edges and feel dry. If they’re still pliable, add 1–2 minutes.

Finish and cool: Move chips to a rack or paper towel and let them cool for 5 minutes. They’ll crisp further as they cool. Taste and adjust seasoning with a pinch of salt or spice.

Repeat: Continue with remaining slices. If your air fryer runs hot, reduce the time by 1–2 minutes on later batches.

Optional flair: Toss warm chips with a pinch of smoked paprika and lime zest, or sprinkle with furikake. For heat, add chili powder or Aleppo pepper.