Taro Chips
Ingredients
-
1
large
taro (about 2-3 pounds)
-
to taste
salt
-
to taste
garlic salt or Cajun spice
-
as needed
oil
for deep frying
-
as needed
oil
for brushing (coconut, canola, or olive oil)
Instructions
- Cut the taro into 2-4 chunks for easier peeling.
- Peel the taro carefully with a knife or potato peeler, avoiding removing too much flesh.
- Check for and remove any spoiled spots on the taro.
- Wash the peeled taro immediately and keep in cool water until ready to use.
- Slice the taro thinly using a mandolin or peeler, and season with salt, garlic salt, or Cajun spice.
- For baked taro, preheat the oven to 350°F, line baking sheets with foil, and spray with cooking spray.
- Place the seasoned taro on the baking sheets in a single layer, spray lightly, and bake for about 20 minutes, turning halfway, until golden brown and crunchy.
- For fried taro, heat oil in a skillet to medium-high heat and fry the taro slices in batches until golden brown, about 5 minutes.
- Drain the fried taro on paper towels and store in a sealed container.
Nutrition Facts (estimated)
Servings
1-2
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
3g
Sodium
200mg
Cholesterol
0mg
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