Fried Taro Chips
Thin slices of taro deep-fried until crisp and lightly salted, a crunchy snack sold at roadside stands and served alongside other dishes. They offer a starchy crunch that pairs well with raw fish or dips.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 180 kcal
Equipment
- •Mandoline slicer
- •Deep frying pan
Nutrition
Per serving, approximate
- Calories
- 180 kcal
- fat
- 9
- carbs
- 24
- protein
- 2
- calories
- 180
Instructions
- 1
Slice the peeled taro very thinly using a mandoline slicer.
- 2
Pat the slices dry with a towel to remove extra moisture.
- 3
Heat oil in a deep frying pan to about 325°F.
- 4
Fry the taro slices in batches until golden and crisp. Cook for about 3-4 minutes per batch.
- 5
Drain them on paper towels. Add salt immediately while they are hot.
- 6
Let them cool completely before storing.
Chef's tips
Slice the taro as thinly and evenly as possible with a mandoline slicer so every chip crisps evenly.
Storage
Store cooled chips in an airtight container up to 3 days.
Reheating
Not needed; chips are served at room temperature.
Common mistakes to avoid
- •Slicing unevenly so some chips burn before others get crisp
- •Frying at too low a temperature, which makes the chips greasy and chewy
Serving suggestions
Cooked Fried Taro Chips?
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