The taro root, avilable in most supermarkets, is cultivated in many areas of the world including West Africa, Asia, Central America, South America and the Caribbean and Polynesian islands. It is a starchy tuber vegetable that looks like, and can be used similar to, a potato but has a nuttier flavor. Deep fried, they cook faster and taste better.
- 2-3 taro root, about 2 inches in diameter.
- 709.77-946.36 ml vegetable oil, for deep frying.
- Place oil in a deep fryer and heat to 350°F.
- Slice Taro Roots thinly (perhaps a bit thicker than a potato chip).
- Fry the sliced Taro in small batches until lightly golden (about 2 minutes).
- Drain on paper towels and salt lightly.
- Eat as they are or use as dippers.
Fantastic! As with any chip recipie, make sure you slice evenly to ensure even cooking. I fried mine in a deep pan (to prevent splatter) with olive oil and spinkled with sea salt. DH loved them!
Just lovely. There are endless ways to spice these chips. No more buying "Terra Chips" at 4-5 bucks a pop when you can do this at home and eat them fresh! Thanks for a great recipe, Dug!