Sides
Eke Taro Crisps (Taro Chips)
Ingredients
- - 500g taro, peeled
- - Vegetable oil, for deep-frying
- - Salt, to taste
Method
- Slice the taro very thinly using a mandoline or sharp knife.
- Pat the slices dry thoroughly with kitchen paper.
- Heat the oil in a deep pot to 170C (340F).
- Fry the taro slices in small batches for 2-3 minutes until golden and crisp.
- Lift out with a slotted spoon and drain on kitchen paper.
- Season with salt while still hot and serve.
Introduction: Thinly sliced and fried until crisp, taro chips are a popular side and snack across the Cook Islands, offering a naturally sweet, nutty alternative to potato chips.
Cultural Background: Thinly sliced and fried until crisp, taro chips are a popular side and snack across the Cook Islands, offering a naturally sweet, nutty alternative to potato chips.
Tips: Fry in small batches to keep the oil temperature steady and the chips evenly crisp.
Variations: A light dusting of chilli powder can be added for a spicier version. Naturally vegan.
Storage: Store cooled chips in an airtight container for up to 3 days.
Reheating: Re-crisp in a low oven at 150C (300F) for 5 minutes if they soften.
Nutrition: Approx. 150 kcal per serving, 8g fat, 18g carbohydrate, 1g protein.
FAQs
Q: Why does the taro need to be dried before frying?
A: Excess moisture causes oil to spatter and prevents the chips from crisping properly.