8 ounces taro root (from about 1/2 medium taro)
Freshly ground black pepper
Heat the oven to 400°F and arrange the racks to divide the oven into thirds. Using a pastry brush, coat 2 baking sheets with a thin layer of olive oil; set aside.
Peel the taro root and slice it into very thin rounds (1/16 inch thick). Place the slices in a single layer on the prepared baking sheets—the slices can be touching but should not overlap. Brush the top of each round with a very thin layer of oil and season with salt and pepper.
Bake for 12 minutes. Rotate the pans between racks and bake until the edges of the taro chips curl up slightly and are just starting to turn golden brown, about 3 minutes more. Place the baking sheets on wire racks, immediately season the chips with salt, and let the chips cool until crisp, about 3 minutes. Using your hands, carefully transfer the chips to a serving dish. Store in an airtight container for up to 5 days.