Fried Taro Chips Recipes

BAKED TARO CHIPS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Place taro disks in a 1- to 2-inch deep dish. Brush disks evenly with olive oil and sprinkle with salt.
• Bake in the preheated oven until tops of chips are crisp, about 15 minutes; flip chips and continue baking until second side is crisp, about 15 more minutes.

TARO CHIPS

Steps:

• Preheat oven to 350 degrees. Peel taro root and thinly slice into 1/16-inch-thick slices using a mandoline. Lightly brush two 12-by-17-inch baking sheets with olive oil and spread chips evenly onto each. Brush tops of chips with olive oil and bake until crisp, 14 to 16 minutes. Transfer chips to a paper towel to cool and sprinkle with salt.

TARO CHIPS (LIKE POTATO CHIPS)

Steps:

• 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.

HOMEMADE VEGETABLE CHIPS

Steps:

• Using a handheld slicer or mandoline, slice the vegetables as thinly as possible and no thicker than 1/16 to 1/8 inch. It's imperative that you slice the chips evenly so they cook at the same rate. Group the vegetables by type into separate bowls of ice water and set aside for 30 minutes.
• In a deep fryer or heavy-bottomed stock pot, heat the oil to 300°F (150°C).
• Prepare 2 baking sheets by lining them with multiple layers of paper towels or a brown paper bag cut open.
• Drain and pat each group of vegetables completely dry using paper towels. (You can use clean kitchen towels if you'd like to save a tree, but you probably want to use paper towels on the beets as they stain something awful.)
• Fry the vegetables in small batches, adding just a handful of chips at a time. (I suggest frying the beets last because they can stain the oil slightly and make all the chips a little rosy.) Fry the chips, stirring the vegetables gently using a long slotted spoon or stir-fry spider or chopstick to ensure even browning, until lightly golden and crisp, 2 to 5 minutes per batch. Try to maintain the temperature between 300°F (150°C) and no more than 325°F (170°C) so the chips don't scorch. The exact cooking time will vary depending on the oil temperature and thickness of chips. When the chips are crisp, remove them from the fryer with tongs or a slotted spoon, allowing excess oil to drain away before placing the chips on the paper towels or bags. Salt the hot chips immediately and start the next batch of vegetables.
• When you've fried all the chips, allow them to cool to room temperature (if you can manage to wait), toss them in a large bowl, and serve.

HALIBUT IN SPICY COCONUT SOUP WITH FRIED TARO CHIPS

Steps:

• Bring a large pot of salted water to a boil. Add taro; cook until tender, 15 to 20 minutes. Drain and let cool. Cut cooled taro into 1/4-inch thick slices.
• Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook halibut steaks in the hot oil until lightly browned, about 2 minutes per side. Place halibut steaks on paper towels to absorb excess oil.
• Place cabbage quarters in a large saucepan. Pour in enough water to cover. Bring to a boil; cook until just tender, 4 to 5 minutes. Drain.
• Spread cabbage evenly over the bottom of a large Dutch oven over medium heat. Arrange halibut steaks on top. Layer tomatoes, onion, and chile pepper over halibut.
• Stir coconut milk and water together in a bowl. Pour into the Dutch oven. Season with salt. Bring to a boil; reduce heat and simmer until halibut flakes easily with a fork, about 30 minutes. Avoid stirring too often to keep halibut intact. Sprinkle cilantro on top.
• Heat remaining 6 tablespoons vegetable oil in a deep saucepan over medium-high heat. Cook taro slices in batches until slightly golden, 3 to 5 minutes. Place on a wire rack to cool. Season with sea salt.