Name: Taro Chips
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: hawaiian
Ingredients: 1 lb Taro Root (About 450g, peeled and rinsed); 3 cup Vegetable Oil (For deep frying); 0.75 tsp Fine Sea Salt (Or to taste)

Popularity

2.5

Crispy taro chips with sea salt – a fiber-rich, gut-friendly snack that's simply addictive!

Nutrition per Serving

305

Calories

Protein

31g

Carbs

20g

Fat

Recipes in this Meal

1. Taro Chips

Experience the irresistible crunch of homemade Taro Chips, a beloved Hawaiian snack. Thinly sliced taro root is fried to golden perfection and lightly salted, creating a savory, nutty, and utterly addictive alternative to potato chips. Perfect for parties, movie nights, or a simple afternoon treat.

Prep15 min

Cook20 min

Servings4

Serving size: 1 cup

305cal

2gprotein

31gcarbs

20g

Ingredients

1 lb Taro Root (About 450g, peeled and rinsed)
3 cup Vegetable Oil (For deep frying)
0.75 tsp Fine Sea Salt (Or to taste)

Instructions

1
Prepare the Taro Root
- Wear gloves if you have sensitive skin, as raw taro can cause irritation. Peel the taro root completely using a vegetable peeler or a sharp knife.
- Using a mandoline slicer on its thinnest setting (about 1/16-inch or 1.5mm), carefully slice the taro into uniform rounds. If you don't have a mandoline, use a very sharp knife and slice as thinly and evenly as possible.
- To prevent browning, you can place the slices in a bowl of cold water as you work. Before frying, drain them and pat them completely dry with paper towels; this is crucial for safety and crispiness.
2
Heat the Frying Oil
- Pour the vegetable oil into a deep, heavy-bottomed pot or Dutch oven to a depth of at least 2 inches.

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About Taro Chips

Crispy taro chips with sea salt – a fiber-rich, gut-friendly snack that's simply addictive!

This hawaiian dish is perfect for snack. With 304.98 calories and 1.7g of protein per serving, it's a nutritious choice for your meal plan.

fat

Heat the oil over medium-high heat until it reaches a temperature of 350°F (175°C). Use a deep-fry thermometer for accuracy.

If you don't have a thermometer, test the oil by dropping in a single taro slice. The oil is ready if it sizzles vigorously immediately.

Fry the Taro Chips in Batches

Carefully add a single layer of taro slices to the hot oil, being sure not to overcrowd the pot. This maintains the oil temperature and ensures crispy chips.
Fry for 2-4 minutes, using a spider strainer or slotted spoon to gently move them around for even cooking.
The chips are done when they are a light golden brown and the vigorous bubbling of the oil has subsided significantly.

Drain and Season

Remove the cooked chips from the oil and transfer them to a wire rack set over a baking sheet to drain excess oil. This keeps them crispier than draining on paper towels.
Immediately sprinkle the hot chips with fine sea salt. Toss gently to coat evenly.
Allow the oil to return to 350°F (175°C) before frying the next batch. Repeat until all taro slices are cooked.

Cool and Serve

Let the taro chips cool completely on the wire rack. They will become even crispier as they cool.
Serve immediately on their own or with your favorite dip, like a spicy aioli or a pineapple salsa.

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