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.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Taro Root
- b.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.
- c.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.
- d.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
Step 2
- a.Heat the Frying Oil
- b.Pour the vegetable oil into a deep, heavy-bottomed pot or Dutch oven to a depth of at least 2 inches.
- c.Heat the oil over medium-high heat until it reaches a temperature of 350°F (175°C). Use a deep-fry thermometer for accuracy.
- d.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.
- 3
Step 3
- a.Fry the Taro Chips in Batches
- b.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.
- c.Fry for 2-4 minutes, using a spider strainer or slotted spoon to gently move them around for even cooking.
- d.The chips are done when they are a light golden brown and the vigorous bubbling of the oil has subsided significantly.
- 4
Step 4
- a.Drain and Season
- b.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.
- c.Immediately sprinkle the hot chips with fine sea salt. Toss gently to coat evenly.
- d.Allow the oil to return to 350°F (175°C) before frying the next batch. Repeat until all taro slices are cooked.
- 5
Step 5
- a.Cool and Serve
- b.Let the taro chips cool completely on the wire rack. They will become even crispier as they cool.
- c.Serve immediately on their own or with your favorite dip, like a spicy aioli or a pineapple salsa.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1A mandoline slicer is the key to success for uniformly thin slices, which ensures they cook evenly and become perfectly crispy.
- 2Do not overcrowd the pot. Frying in small batches keeps the oil temperature from dropping, which prevents greasy, soggy chips.
- 3Season the chips the moment they come out of the hot oil. The residual heat helps the salt adhere perfectly.
- 4Ensure taro slices are completely dry before adding them to the hot oil to prevent dangerous splattering.
- 5Choose firm taro roots with no soft spots, mold, or cracks for the best texture and flavor.
- 6Monitor the oil temperature between batches. If it drops too low, wait for it to heat back up before adding more slices.
Adapt it for your goals.
Spicy
Toss the hot chips with a pinch of cayenne pepper or smoked paprika along with the salt for a spicy kick.
Savory HerbSavory Herb
Sprinkle with a mix of garlic powder, onion powder, and a little dried rosemary for a more complex savory flavor.
Hawaiian FusionHawaiian Fusion
For a classic local flavor, sprinkle the finished chips with Japanese furikake seasoning, which contains seaweed and sesame seeds.
Sweet & SaltySweet & Salty
Add a very light dusting of powdered sugar along with the salt for a kettle corn-style sweet and savory chip.
Why this is on our healthy list.
Rich in Dietary Fiber
Taro root is an excellent source of dietary fiber, which is essential for a healthy digestive system, promoting regular bowel movements and helping to control blood sugar levels.
Good Source of Vitamins
Taro provides significant amounts of essential vitamins, including Vitamin E, which acts as a powerful antioxidant, and Vitamin B6, which is important for brain health and metabolism.
Packed with Essential Minerals
This root vegetable is rich in minerals like potassium, which helps regulate blood pressure, and manganese, which supports bone health and metabolic function.
Frequently asked questions
One serving of these taro chips (about 1 cup) contains approximately 280 calories. The exact number can vary based on the thickness of the slices and the amount of oil absorbed during frying.