Place whole, unpeeled taro in a steamer or steam basket and steam for 10-15 minutes or until tender. You should be able to easily pierce them with a knife but you do not want them too soft. 

Remove taro from heat and allow to cool until you can handle them.

Turn oven broiler on high and make sure rack is placed 6-8" away from the heat.

Peel the skin off of the taro with a paring knife. Cut taro into quarters or rounds 1/2" long. 

Spread taro evenly onto a baking sheet. 

Pour olive oil on top of the taro and sprinkle with spices. Mix together with your hands before spreading taro evenly again.

Broil in the oven for 10 minutes, making sure to flip or stir every 3-5 minutes, until taro is brown and slightly crispy.