Taro chips

Taro chips

By
From
Cantina
Serves
4
Photographer
Chris Middleton

This unusual root vegetable resembles an elephant’s foot. Although it might already sound exotic and daunting, it is the best frying vegetable I’ve ever come across and you will find it in Asian supermarkets. It is really easy to use and these wafer-thin chips (crisps) are crunchy and delicious.

Ingredients

Quantity Ingredient
300g taro
sunflower oil, for deep-frying
sea salt, to taste

Method

  1. Peel and very thinly slice the taro using a mandoline.
  2. Pour enough oil to half-fill a large heavy-based saucepan. Heat the oil to 140°C.
  3. Fry the chips in batches, until golden. Remove from the oil using a slotted spoon and drain on paper towel.
  4. Increase the oil temperature to 180°C. Fry the chips for a second time, until golden brown. Drain on paper towel.
  5. Lightly season with salt before serving.
Tags:
Latin
Mexican
Mexico
Cantina
Paul Wilson
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