Taro Chips (like Potato Chips)
TARO CHIPS (LIKE POTATO CHIPS)
The taro root, avilable in most supermarkets, is cultivated in many areas of the world including West Africa, Asia, Central America, South America and the Caribbean and Polynesian islands. It is a starchy tuber vegetable that looks like, and can be used similar to, a potato but has a nuttier flavor. Deep fried, they cook faster and taste better.
Recipe From food.com
Provided by Dugyb
Yield 8 serving(s)
- Place oil in a deep fryer and heat to 350°F.
- Slice Taro Roots thinly (perhaps a bit thicker than a potato chip).
- Fry the sliced Taro in small batches until lightly golden (about 2 minutes).
- Drain on paper towels and salt lightly.
- Eat as they are or use as dippers.
Number Of Ingredients: 3
- 2 -3 taro root, about 2 inches in diameter.
- 3 -4 cups vegetable oil, for deep frying.
Recipe From foodnetwork.com
Provided by Valerie Bertinelli
Yield 8 cups of chips
- Peel 2 medium taro roots and slice 1/8 inch thick with a mandoline. (You want them to be thin but sturdy.) Arrange in a single layer on 2 foil-lined baking sheets coated with cooking spray. Bake at 375 degrees F until browned in spots and crispy, 15 to 25 minutes. Season with salt. Let cool.
Number Of Ingredients: 0
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- Peel the taro with a sharp knife, peeling away from your body carefully draw the paring knife down the body of the taro, being careful not to remove too much of the taro during the process. You may use a potato peeler for this process if you have small taro.
- Look for any spoiled spots, such as bruising and discoloration, in the taro as you peel. Remove the spots away with the tip of the knife.
- Wash immediately to prevent discoloration and leave them in cool water until ready to use or refrigerate for up to 24hours.
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- Slice your potatoes and soak them in water and 2-3 tablespoons of salt. Soak them for about 30 minutes, drain the water, rinse and let them dry before frying.
- Pour about a quart of cooking oil into a deep pan and heat. To test if the oil is ready, slip the end of a wooden spoon in the pan. If bubbles form at the end of the spoon, it is ready for frying. If not, leave it to heat up a bit more.
- Separate your potato slices into 2 or 3 batches and fry each batch in the hot oil until golden brown. Transfer to a paper towel to drain the oil. Season and serve.