How should I cook my taro root?

Just returned from a trip to Oceanic Arts which put me in the mood for some Oceanic Food. I have the pork figured out but was wondering if anyone had any suggestions for the taro root. I've had just the plain old poi which is fine but it' sort of bland for my taste buds I've ruined through the years.

Kind of like this chip idea minus the indian seasoning http://www.nandyala.org/mahanandi/archives/category/vegetables/taro-root/

I've always just sliced it up thin and sauteed it in some oil.

Do all kinds of Taro make for good Taro chips?