The taro chips are flavored with Asian seasonings like lemon grass, ginger and coriander, giving an aromatic note to their delicate flavor.

The dry-land variety has a crispy texture and used for making taro chips.

Some of the uses for taro include poi, table taro, taro chips, and luau leaf.

Compared to potato chips, taro chips are harder and have a more nutty flavor.

Since the late 20th century, taro chips have been available in many supermarkets and natural food stores.

Bun long is used for making taro chips.

Less successful dishes included three tartars ($10, $12) - fluke, salmon and hamachi, one night - served in scoops on big taro chips.

Recommended foods for a Luau would be pork, poi, salmon, tropical fruits, and taro chips.

Sharing the plate are some crisp taro chips.

And moist jerked range chicken had a wonderful flavor; surroundings of pineapple chutney, taro chips, rice and beans seemed almost superfluous.