Taro Chips (Fried, Baked, or Air Fryer)

A fun and nutritious alternative to junk food. Taro chips are hearty and healthy.


Prep Time: 30 min  

Cooking Time: 30 min

Ingredients:

  • 1 lb. (450g) taro root (small or medium)
  • vegetable or canola oil , for deep frying
  • sea salt
  • olive oil (for baking and air-fryer)

Taro Chips

    1. Handle taro with kitchen towel or gloves. Try to avoid direct skin contact until cooked. (Raw taro, without skin, has calcium oxide which causes intense itchy/irritable skin response until thoroughly cooked.) Rinse and pat dry with a kitchen towel. 
      1. Cut crosswise into thin rounds. The thinner the better. You can use a mandoline slicer on the lowest setting to do that.
      2. Transfer the taro slices to a large bowl full of salted water (add two teaspoons salt) and let soak for about 1 hour. It will help to prevent discoloration and rinse off slime and excess starch. Drain and rinse a few times. Pat dry with paper towels.
  • TO FRY
    •
        1. Pour about 3 inches of the oil into a deep heavy pot or wok and heat it to 320°F (160°C). Add the chips in a single layer and deep-fry until golden brown and the edges curl up, for about 4-5 minutes, stirring halfway through. Fry in small batches to avoid overcrowding.
        2. Using a slotted spoon, transfer the chips to a baking sheet lined with paper towels to drain. Sprinkle lightly with sea salt immediately, while the chips are warm. Continue with the remaining chips.
  • TO BAKE
    •
        1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. In a bowl, toss the taro chips with olive oil. Arrange on a baking sheet in a single layer. Bake for about 15 minutes, flipping halfway through, until golden brown. Sprinkle it with sea salt, while the chips are still warm.
  • AIR FRYER
    •
      1. In a bowl, toss the chips with the olive oil. Air fry on 360 degrees for about 5 minutes, shaking halfway through, until golden brown. Sprinkle it with sea salt and enjoy.
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