Ingredients:

  • 2 medium-sized taro roots (about 400g)
  • 2 cups (480ml) vegetable oil (for frying)
  • 1 teaspoon sea salt (or to taste)

Instructions:

  1. Peel the taro roots and slice them thinly (around 1/8 inch) using a knife or mandoline.
  2. Place the sliced taro in a large bowl of cold water. Soak for 30 minutes to remove excess starch and prevent browning.
  3. Drain the soaked taro and pat the slices dry with paper towels to remove moisture.
  4. In a deep frying pan or pot, heat the vegetable oil over medium-high heat until hot but not smoking (around 350°F/175°C).
  5. Carefully add a few slices of taro to the oil and fry until golden brown and crispy (about 3-4 minutes).
  6. Use a slotted spoon to transfer the fried chips to a plate lined with paper towels to absorb excess oil. Sprinkle with sea salt.
  7. Continue frying the remaining batches of taro slices, ensuring the oil temperature remains consistent.
  8. Enjoy your crispy taro chips warm or at room temperature!