Add the taro to a pot of boiling water and cook until a knife inserted into the biggest one yields without any resistance. Alternatively, use a pressure cooker.
Preheat oven to 200 C (400 F).
Soak the taro in a bowl of cold water. Take one out and peel away the outer skin with a knife. It will be very sticky at this stage so use a cloth or dip your hands in water a few times to get this job done. Repeat until you have peeled them all.
Slice peeled taro into ¼ inch rounds. Add the taro slices to a bowl and toss them with 1 tbsp of oil.
Pour some oil on a baking tray and rub it all over its surface (don't use foil/paper of any kind). Place the sliced taro in an even layer; make sure they don’t overlap. Bake for 40-50 minutes or until golden and crispy. Check a few times towards the end to make sure they don’t burn.
Heat 1 tbsp of oil in a heavy-based pan (preferably cast-iron) and toss in the curry leaves. Once they start to splutter, add the taro slices. Sprinkle over salt and chilli powder and coat the slices evenly. Serve immediately.