Taro root chips: Your new favourite guilt-free snack
This recipe for Onam creates a healthier nibble that is quite addictive, infusing them with a subtle richness and a hint of tropical aroma from coconut oil
| PREP TIME | 10 m |
|---|---|
| COOK TIME | 20m |
| SERVES | 3 to 4 |
1. Peel the skin off the taro root using a knife or potato peeler. Wash the roots under running water and then pat them dry with a kitchen towel.
2. In a small bowl, mix enough salt with water and set it aside.
3. Heat enough coconut oil in a pan. Once the oil is hot, thinly slice the taro root using a mandoline slicer directly into the hot oil. Do not overcrowd the pan. Leave enough space for the chips to fry evenly. Gently stir the chips with a spatula to ensure even frying.
4. When the chips start to crisp up, pour a teaspoon of salt water into the oil over a low flame. Keep stirring with the spatula to ensure even absorption of salt into the chips. Wait until the bubbles settle.
5. Fry the chips until they are slightly golden, then drain them using a mesh strainer onto a paper towel. Let them cool completely before storing if you are making larger batches.
6. Now, you have a quick and easy snack to enjoy with tea or coffee.
Tips
1. Use a mandoline slicer for best results, which will help you achieve consistent thickness.
2. Be careful when adding salt water to the hot oil to avoid splattering.
3. Drain the chips well on a paper towel to remove excess oil and achieve a crispy texture.
4. Store the chips in an airtight container to maintain their crispiness.
Do you have a favourite recipe to share? Write to us at food@gulfnews.com