If using a mandolin, adjust it to the lowest setting (1 or 2) to achieve thin, even slices of taro. Carefully slice the taro lengthwise, ensuring consistency for uniform baking. For smaller pieces that are difficult to handle with a mandolin, use a sharp knife to slice them as evenly as possible.

Arrange the taro slices in a single layer on baking sheets lined with parchment paper. Lightly brush each slice with olive oil, ensuring a thin, even coating to promote crispness.

Preheat the oven to 400°F (200°C). Bake the taro chips for approximately 20 minutes or until the edges become golden and crisp. Keep an eye on them during the final minutes of baking to prevent burning.

Once out of the oven, sprinkle the chips with salt while still warm, adjusting the seasoning to taste. Serve immediately for maximum crunch, or allow them to cool completely before storing in an airtight container.