This easy homemade taro chips recipe can be deep fried, baked, or made in the air fryer. Crispy, flavorful, and a healthy alternative to regular potato chips.

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Taro Chips Recipe
Ingredients:
1 large taro root
oil of choice for frying
salt to taste

Directions:
DEEP FRY METHOD
Place the oil of choice in a large wok and heat to 350F.
Fill a large mixing bowl with water and add a teaspoon or two of salt. Set aside.
Using a potato peeler or knife peel off the brown outer skin of the taro.
Then using a mandoline set to the thinnest setting (in my case 1/8 inch) very carefully slice the taro in the thin slices.
Place the slices directly in to the salted water to prevent browning. Allow to soak for about an hour. This will help remove excess starch.
Remove taro chips from water and place on a cooling rack set over a cookie sheet to dry. Pat dry with paper towels.
Once dry add chips in a single layer to the oil. Fry for 5-10 minutes or until golden brown the chip edges begin to curl.
Remove chips from oil with a slotted spoon and place over a paper towel to collect the oil drippings. Add salt to taste being sure to salt when the chips are still hot so the salt sticks.
ENJOY!


BAKED METHOD
Preheat oven to 450F.
Follow steps 3-7.
Spread chips over a greased cookie sheet and toss with the oil of your choice. I like to use avocado oil.
Bake for 15 minutes flipping half way through or until golden brown and the chip edges begin to curl up.


AIR FRYER METHOD
Preheat air fryer to 360F.
Follow steps 3-7.
Spray air fryer basket with non-stick cooking spray.
Place chips in a single layer. Cook for 3-5 minutes tossing the basket halfway through or until golden brown and the edges begin to curl up.

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