Taro Root Chips
I made taro root chips about a week ago and realized I never posted about them. They are extremely easy and taste great. We bought a little fry daddy a couple weeks ago, just for Rylee, and have been putting it to good use. I know fried food is not good for us, but Rylee can use any extra fat and calories he can get, so I see him as an exception. He devoured the entire bowl of chips throughout one day, on top of eating three meals, so I think he must have liked them quite a bit. 1 Taro Root Palm shortening, or another oil, for deep frying 1 bowl of water, with a dash of sea salt Sea salt, to taste
When I go to the store to buy taro root, it comes in all different pre-cut sizes, I think the one I used for these chips was about 1-pound. Slice it into very thin pieces, whatever size you want for the chips*. Place it in a bowl of water, with a dash of salt, for about 5-10 minutes to soak. During this, turn on your deep fryer and fill it with the palm shortening, or whatever oil you will be using. After soaking the taro root, dab it dry with a paper towel. Fry for about 5-7 minutes, until crispy and the chips start to get brown around the edges. Place them in a bowl or on a plate, with a paper towel to soak up the excess oil. Sprinkle with sea salt, to taste. Eat plain or dip in something, but whatever you do, enjoy!
*I tried using the mandolin slicer, but it did not cut them as thin as I wanted, so I just used a knife. The thinner you cut them, the crispier (and better, in my opinion) they will be. The thicker chips also seemed a bit soggier later in the day.