Taro, Pineapple, Sweet Potato And Bacon Chips

• 1 lb taro root, peeled
• 1 lb sweet potato, peeled
• 6 -8 fresh pineapple slices
• 4 -6 bacon, rashers
• 2 tablespoons vegetable oil
• 1 tablespoon butter
• 6 -8 green onions, chopped
• fresh ground pepper
• sliced lemon and salt (to garnish)

1. Cut taro and sweet potato into 1/2" thick slices and steam or boil until tender but still firm.
2. Drain, spread to cool, then cut into chips about 1" x 1/2".
3. Cut pineapple slices into similar size and bacon into 1/2" wide strips (The gammon style bacon is best for this or get bacon ends from a good butcher shop).
4. Heat oil and butter in a heavy frypan and fry taro/sweet potato chips until golden and brown.
5. Remove, drain and place on absorbent towel then keep hot in oven at 200 deg. F. In the same pan saute' pineapple.
6. Then fry bacon until crisp. In a bowl quickly combine the hot chips, pineapple and bacon and toss lightly with green onions.
7. Sprinkle with pepper, salt transfer to serving dish and garnish with lemon slices.
8. Serve immediately.

taro root, sweet potato, pineapple, bacon, vegetable oil, butter, green onions, fresh ground pepper, lemon

Taken from www.food.com/recipe/taro-pineapple-sweet-potato-and-bacon-chips-455175 (may not work)