Taro Chips
Crispy, golden slices of taro root with a satisfying crunch and naturally nutty flavor. These homemade chips are lightly salted and can be spiced up with your favorite seasonings. A perfect alternative to potato chips that's surprisingly easy to make in your own kitchen.
For 4 servings
- prep · ~5 min
Peel and slice the taro root.
1.Peel the taro root under running water or with gloves to avoid skin irritation.2.Using a mandoline slicer, cut the taro into paper-thin rounds, about 1/16 inch thick.3.Place the slices immediately into a large bowl of cold water.TIPThe thinner the slices, the crispier the chips. Uneven slices will fry unevenly. - prep · ~30 min
Soak the taro slices to remove excess starch.
1.Rinse the taro slices under fresh water 2-3 times until the water runs clear.2.Soak the slices in clean cold water for 30 minutes.3.Drain well and pat completely dry with paper towels.TIPRemoving surface starch is the secret to getting truly crispy chips. Don't skip the soaking. - fry · ~5 min
Heat the oil for deep frying.
Pour oil into a deep frying pan to a depth of about 2 inches. Heat over medium-high heat until the oil reaches 350°F. To test, drop in one taro slice — it should sizzle immediately and rise to the surface.
TIPMaintain a steady oil temperature. Too hot burns the chips; too cool makes them greasy. - fry · ~10 min
Fry the taro chips in small batches.
1.Carefully add a single layer of dried taro slices to the hot oil.2.Fry for 2-3 minutes, turning once with the slotted spoon.3.Remove the chips when they turn light golden and the bubbling subsides.4.Drain on paper towels and let cool completely.TIPDon't overcrowd the pan — this lowers the oil temperature and makes soggy chips. - mix · ~1 min
Season the chips while still warm.
1.Transfer the cooled chips to a mixing bowl.2.Sprinkle with salt and freshly ground black pepper.3.Toss gently to coat evenly.TIPSeason immediately while the chips are still slightly warm so the seasoning sticks better. - serve
Serve the taro chips or store for later.
Enjoy the taro chips immediately for maximum crispness. If storing, let them cool completely, then keep in an airtight container at room temperature for up to 3 days.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Wear gloves while handling raw taro to prevent skin irritation from calcium oxalate crystals.
- 2Use a mandoline slicer for uniformly thin chips; uneven slices lead to inconsistent frying.
- 3Soak the slices for at least 30 minutes, rinsing until the water runs clear, to remove excess starch for maximum crunch.
- 4Pat the soaked slices bone-dry with paper towels; any moisture causes dangerous oil splattering and soggy chips.
- 5Fry in small single-layer batches to keep the oil temperature steady; overcrowding makes greasy chips.
- 6Season the chips while they are still just warm so the salt and pepper adhere well without steaming.
- 7Store completely cooled chips in an airtight container at room temperature for up to 3 days; never refrigerate.
Adapt it for your goals.
Spicy chili-lime
Toss the warm chips with chili powder, cayenne, and a squeeze of fresh lime juice for a zesty, spicy kick.
garlic herbGarlic-herb
Mix dried rosemary, thyme, and garlic powder into the salt before seasoning for an aromatic, savory twist.
low oil (baked)Low-oil (baked)
Toss the dried slices with 2 tablespoons of oil and bake in a single layer at 375°F for 15-20 minutes, flipping once, for a lighter alternative.
sweet cinnamon sugarSweet cinnamon sugar
After frying, dust the chips with a blend of granulated sugar and cinnamon for a dessert-style snack.
wasabi noriWasabi nori
Sprinkle the chips with crumbled nori sheets and a pinch of wasabi powder for a Japanese-inspired umami crunch.
Why this is on our healthy list.
Rich in Dietary Fiber
Taro root naturally provides dietary fiber, which supports healthy digestion and helps maintain steady blood sugar levels.
Good Source of Potassium
Taro is naturally rich in potassium, an essential mineral that helps regulate fluid balance and muscle function.
Contains Vitamin E
Taro root provides vitamin E, an antioxidant that helps protect cells from oxidative damage.
Gluten-Free Snack Option
These chips are naturally gluten-free, making them a safe and satisfying snack for those with gluten sensitivities.
Frequently asked questions
Yes, raw taro contains calcium oxalate crystals which can cause skin irritation and itching. Wearing gloves or peeling under running water is strongly recommended.
