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- May 15, 2014
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I've learned to make taro chips at home.
Local Asian markets charge around $4 a pound for fresh raw taro, but my Mexican market charges only $1.78 and they welcome Bibi too.
My OXO mandolin helps slice each one very thin and very even.
Even thickness is essential; otherwise thiner ones burn and thicker ones are raw inside.
I deep fry in a LC enameled cast iron wok with avocado oil, expensive but one of the healthiest oils with a high smoke point.
A wok requires less oil than a flat-bottom dutch oven to get the oil deep enough so temp doesn't drop as much when you add the taro.
Also cast iron has so much mass that it holds heat well, which Las is helpful to keep the temp up to fry properly and quickly.
Less time in the oil results in less oil absorbed.
Also I'm experimenting with a lower temp so the edges of the chips are not darker than the middle.
I had no idea deep fat frying well required so much nuancing.
I had never deep fat fried in my life, but I'm enjoying learning more about various cooking styles.
It took about 4 tries before I was happy with the taro chips.
My neighbors are going gaga over them.
Taro chips are surprisingly healthy for how scrumptious they are.
I use avocado oil and sprinkle on tiny pinch of Kosher salt right after removing chips from oil.
If you let chips cool the salt doesn't dissolve and spread as well.
Next I'm going to try baking them after brushing oil onto them.
Go ahead, I dare ya.
Try to eat just one.![]()
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Cooking Taro Chips as Healthier Alternative
Got the munchies? You might be tempted to reach for a bag of potato chips. After all, they’re readily available in convenience stores and supermarkets, and are very affordable. But that may come at the price of your health: Potato chips have over 500 calories per 100g and are loaded with sodium...shop.healthyoptions.com.ph
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too much work for me.