Spicy Baked Taro Fries

Name: Spicy Baked Taro Fries
Prep time: 10 min
Cook time: 25 min
Total time: 1 h
Yield: 4 servings
Cuisine: indian
Ingredients: 500 g taro root (peeled and cut into thin fries); 2 tbsp olive oil; 1 pinch red chili powder; 1 pinch turmeric powder; 0.5 tsp cumin powder; 0.5 tsp garam masala; 0.5 tsp garlic powder; 0.5 tsp salt; 2 tbsp coriander leaves (chopped, for garnish)

RATING

0.0/5

TASTE SCORE

8/10

Crispy on the outside, creamy on the inside — these spicy baked taro fries are a healthier twist on regular fries. Tossed in a bold mix of chili, cumin, and garlic, they come out of the oven golden and irresistible. A fantastic snack or side dish that packs more fiber than potato fries.

PREP

10m

COOK

25m

SERVES

1 CUP

211 cal

SERVINGS

INGREDIENTS

For 4 servings

500 gtaro root · peeled and cut into thin fries2 tbspolive oil1 pinchred chili powder1 pinchturmeric powder½ tspcumin powder½ tspgaram masala½ tspgarlic powder½ tspsalt2 tbspcoriander leaves · chopped, for garnish

NUTRITION · PER SERVING

211

CALORIES · 1 CUP

Protein2g · 4%

Carbs35g · 66%

Fat7g · 30%

Fiber5g

Sugar1g

Saturated fat1g

Cholesterol0mg

Sodium305mg

Potassium630mg

Phosphorus100mg

How we calculate →

METHOD · 4 STEPS

prep · ~10 min
Preheat the oven and prep the taro.
1.Preheat the oven to 220°C (425°F).
2.Peel the taro root and cut it into thin, even fry-shaped sticks.
3.Rinse the cut taro under cold water to remove excess starch and pat completely dry with a kitchen towel.
mix · ~2 min
Season the taro fries.
1.In a large bowl, toss the dried taro fries with olive oil until well coated.
2.Sprinkle the red chili powder, turmeric, cumin powder, garam masala, garlic powder, and salt evenly over the top.
3.Toss again until every fry is coated with the spice mix.
TIPDry the taro thoroughly after rinsing — any moisture will steam the fries instead of crisping them.
bake · ~25 min
Bake until golden and crisp.
1.Spread the seasoned taro fries in a single layer on a parchment-lined baking sheet.
2.Bake for 25 minutes, flipping halfway through, until the edges are golden brown and crispy.
TIPDon't overcrowd the baking sheet — give each fry space so the hot air can circulate and crisp them up.
garnish
Garnish with fresh coriander and serve hot.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Peel taro with gloves to avoid skin irritation from the oxalate crystals.
2
Cut fries evenly (about 1/2-inch thick) to ensure uniform baking and crispness.
3
Pat taro sticks bone-dry after rinsing — moisture is the enemy of crispiness.
4
Flip the fries halfway through baking for even golden browning on all sides.
5
Serve immediately after baking, as taro fries soften quickly once they cool.
6
For extra crunch, let the seasoned fries rest 10 minutes before baking to allow the coating to adhere.

RECIPE VARIATIONS

Adapt it for your goals.

smoky chipotle

Smoky chipotle

Replace red chili powder with 1 tsp chipotle powder and add 1/2 tsp smoked paprika for a deep, smoky heat that mimics roasted street-food flavors.

herb garlic

Herb-garlic

Swap the spice mix for 1 tsp dried rosemary, 1 tsp dried thyme, and 1 extra tsp garlic powder for a Mediterranean-inspired version with aromatic herb crust.

curry spiced