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Taro Chips
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Preparation
15 min
Cooking
20 min
Makes
24 cups (400 g)
Featured in RICARDO Magazine SUMMER 2017
Vegetarian
Vegan
Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free
Categories
Ingredients
1 taro root, about 2.2 lb (1 kg), peeled
Canola oil, for frying
Preparation
Preheat the oil in a deep fryer to 350°F (180°C).
Using a mandoline, cut the taro into very thin slices. Fry slices in small batches for 1 minute or until crisp. Drain on paper towels. Season with salt.
Enjoy on their own or with our
Poke Nachos
.
Personal Note
