Yes, you can. In fact you do it every time you eat a piece of bread or a potato; of course, when I say you, I mean the enzymes in your body.
But I am guessing you wish to break it down in vitro instead of in vivo. Well you can do that too.
Here's a simple experiment: just filter an collect some saliva from your mouth, and get a hold of some starch solution. Add a few drops of Iodine to the starch solution, and it will indicate the presence of starch by turning bluish-black. Now add some of your saliva to it, and wait for a bit and the colour begins to fade away.
What's happening here is an enzyme called $\alpha$-amylase in you saliva is hard at working breaking the bonds in the starch chain. It acts at random locations along the starch chain, $\alpha$-amylase breaks down long-chain carbohydrates, ultimately yielding maltotriose and maltose from amylose, or maltose, glucose and "limit dextrin" from amylopectin.
Do note that salivary amylase doesn't bring about complete breakdown to glucose, instead you have some glucose but mostly di- and trisaccharides which are further worked upon by more enzymes from the pancreas further down your digestive tract.
There are different kinds of amylase proteins out there, but all of them are glycoside hydrolases and act on $\alpha$-1,4-glycosidic bonds.
Now, you're not wrong to think acid hydrolsis would work, but that's a more inelegant solution in my opinion. Moreover, as @Jan pointed out, it's also likely to cause breakdown of individual glucose units.