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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
Prepare the Taro Root
Heat the Frying Oil
Fry the Taro Chips in Batches
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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.
This hawaiian recipe takes 35 minutes to prepare and yields 4 servings. At 304.98 calories per serving with 1.7g of protein, it's a beginner-friendly recipe perfect for snack or appetizer.
Drain and Season
Cool and Serve
Toss the hot chips with a pinch of cayenne pepper or smoked paprika along with the salt for a spicy kick.
Sprinkle with a mix of garlic powder, onion powder, and a little dried rosemary for a more complex savory flavor.
For a classic local flavor, sprinkle the finished chips with Japanese furikake seasoning, which contains seaweed and sesame seeds.
Add a very light dusting of powdered sugar along with the salt for a kettle corn-style sweet and savory chip.
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.
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.
This root vegetable is rich in minerals like potassium, which helps regulate blood pressure, and manganese, which supports bone health and metabolic function.
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.
Taro itself is a nutritious root vegetable rich in fiber and vitamins. While homemade chips are healthier than many store-bought versions because you control the ingredients (oil and salt), they are still a deep-fried snack and should be enjoyed in moderation as part of a balanced diet.
Soggy chips are usually caused by three things: the oil temperature was too low, the pot was overcrowded, or the taro slices were too thick. Ensure your oil is at 350°F (175°C), fry in small batches, and slice the taro as thinly as possible.
Yes, for a lower-fat version. Toss the thin taro slices with 1-2 tablespoons of oil and salt. Arrange them in a single layer on a baking sheet lined with parchment paper. Bake at 400°F (200°C) for 15-20 minutes, flipping halfway through, until golden and crisp. They will have a slightly different, less airy texture than fried chips.
Once completely cooled, store the taro chips in an airtight container at room temperature. They should stay crispy for up to 5 days.