📝 About This Recipe
Discover the sophisticated crunch of Taro Chips, a tropical delicacy that elevates the humble snack to a gourmet experience. These chips feature a stunning natural violet-speckled pattern and a nutty, earthy flavor profile that far surpasses the standard potato chip. Perfectly thin and impossibly crisp, they are finished with a touch of smoked salt and lime zest for a vibrant, addictive finish.
🥗 Ingredients
The Roots
- 1.5 pounds Large Taro Root (peeled, specifically the larger 'Dasheen' variety)
- 4 cups Ice Water (for soaking)
- 2 tablespoons White Vinegar (added to the soaking water to prevent browning)
Frying Medium
- 1 quart Rice Bran Oil or Peanut Oil (high smoke point oils work best for crispiness)
Signature Seasoning
- 1.5 teaspoons Smoked Himalayan Pink Salt (finely ground)
- 1/2 teaspoon Toasted Garlic Powder
- 1 teaspoon Fresh Lime Zest (finely grated)
- 1/4 teaspoon Togarashi or Cayenne Pepper (optional for a subtle heat)
- 1 teaspoon Dried Chives (crushed)
👨🍳 Instructions
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1
Begin by thoroughly scrubbing the taro root to remove any excess dirt from the hairy skin.
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2
Using a sharp vegetable peeler or a knife, remove the thick outer skin until the white flesh with purple flecks is fully exposed.
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3
Set up a large bowl with the ice water and white vinegar; this bath will remove excess starch and keep the chips bright.
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4
Using a mandoline slicer set to 1/16th of an inch (approx. 1.5mm), carefully slice the taro into uniform rounds directly into the water bath.
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5
Agitate the slices in the water for 2-3 minutes, then drain and rinse with cold water until the water runs completely clear.
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6
Spread the slices out in a single layer on clean kitchen towels or heavy-duty paper towels. Pat them extremely dry; any moisture will cause the oil to splatter and make the chips soggy.
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7
In a small bowl, whisk together the smoked salt, garlic powder, lime zest, and spices to create your signature seasoning dust.
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8
In a heavy-bottomed Dutch oven or deep fryer, heat the oil to exactly 350°F (175°C). Use a candy thermometer for precision.
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9
Fry the taro slices in small batches to avoid crowding the pot, which drops the oil temperature. Drop them in one by one to prevent sticking.
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10
Fry for 2-3 minutes, using a slotted spoon or spider to gently move them around. They are done when the bubbling subsides and the edges are just barely golden.
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11
Lift the chips out with the spider, shaking off excess oil, and transfer immediately to a wire rack set over a baking sheet.
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12
While the chips are still hot and glistening with a hint of oil, sprinkle them generously with your seasoning blend.
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13
Allow the chips to cool completely on the rack; they will continue to crisp up as they reach room temperature.
💡 Chef's Tips
Use a mandoline for paper-thin consistency; inconsistent thickness leads to uneven cooking. Always wear gloves when peeling raw taro if you have sensitive skin, as the calcium oxalate can cause a slight itch. Ensure the taro is bone-dry before frying to achieve that signature 'shatter' crunch. Don't wait for the chips to turn dark brown; taro has a high sugar content and can turn bitter if overcooked. Store in an airtight container with a silica gel packet if available to maintain crispness for up to 5 days.
🍽️ Serving Suggestions
Serve alongside a creamy Wasabi-Greek Yogurt dip for a spicy kick. Pair with a chilled Sauvignon Blanc or a crisp Japanese Lager. Use as a sophisticated garnish for a Poke bowl or Ceviche. Serve in a bamboo basket for an elegant, tropical presentation. Accompany with a side of mango salsa for a sweet and savory contrast.