TARO ROOT CHIPS

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Ingredients:
  1. Taro Root (Chembu) 1/2 kg
  2. Oil for frying
  3. Salt water: 1-2 tbsp



Method of Preparation:
  • Scrape of the skin of taro root and wash thoroughly. Slice each taro thinly.
  • Heat oil in an iron kadai or heavy bottom pot.
  • Once the oil is heated up, carefully place a handful of taro into the pot and fry for 1-2 minutes, flipping them halfway through to ensure even cooking and browning on both sides. when 3/4 done add in 1 tsp of salt water.
  • Once the bubbling stops, fry for another minute and remove the fried chips into a paper towel.
  • Fry the rest the same way.
  • Store in airtight containers

****Using cast iron kadai will speed up the frying process.
**** When the salt water is added to the hot oil; it will bubble and foam up, so please be a bit cautious when adding salt water.

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