Taro Chips

Name: Taro Chips
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Nauruan
Ingredients: 500g taro root, peeled; Vegetable oil for frying; Salt to taste; 1/2 tsp garlic powder; Lime juice; 1/4 tsp chili powder; Paper towels; 1 tsp sugar

Taro Chips (TAIR-oh chips)

Crispy Fried Taro Slices

⏱ Prep Time 10 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 191 kcal

Thinly sliced taro fried until crispy and sprinkled with salt. A crunchy island snack.

Nutrition & Info

Protein 2.0g

Carbs 30.0g

Fat 7.0g

Protein Carbs Fat

Dietary

vegetarian vegan dairy-free gluten-free nut-free

Equipment Needed

deep pot mandoline spider strainer

Presentation Guide

Vessel: basket

Garnishes: lime wedge

Ingredients

500g taro root, peeled
Vegetable oil for frying
Salt to taste
1/2 tsp garlic powder
Lime juice
1/4 tsp chili powder
Paper towels
1 tsp sugar

Instructions

1
Peel taro and slice very thin with mandoline or knife.
2
Heat oil to 175C in a deep pot.
3
Fry taro slices in batches until golden and crispy.
4
Remove and drain on paper towels.
5
Sprinkle immediately with salt, garlic powder, and chili.
6
Squeeze lime juice over chips while warm.

💡

Did You Know?

Taro was historically grown in small garden plots around Nauruan homes, tended by each family.

Chef's Notes

Equipment Tips

deep pot
mandoline
spider strainer

Garnishing

lime wedge

The Story Behind Taro Chips

Taro cultivation on Nauru dates back to the earliest Micronesian settlers. While the island's coral soil is not ideal for agriculture, Nauruans developed techniques to grow taro in composted pits.

Frying taro into chips is a modern adaptation that has become extremely popular as a snack food.

These crispy chips transform a traditional staple into something new and addictive.

🕐 Traditionally enjoyed snack 📜 Origins: Modern

Comments (0)

No comments yet. Be the first to share your thoughts!