No mandolin, no problem. You can get super thin and crispy chips with a simple vegetable peeler. I used a slightly serrated peeler from William and Sonoma. I am also partial to Kuhn peelers as well. Such a simple design, but it’s perfect. Super sharp, lasts forever and a great price. By using a peeler though versus a mandolin, the cuts aren’t as uniform. You’ll get more irregular shapes, but I like the more rustic look for chips.
Taro is a starchy root vegetable that is enjoyed savory and sweet in Asian cuisine. In Thailand, it’s often used for dessert. I love fried taro that is sold along the street in Thailand most often with fried bananas. I’ve had a hard time finding it in Thailand my last few visits. It’s a pretty old school treat that’s quickly disappearing unfortunately. I didn’t have time to try to attempt Thai style fried taro that needs a batter so I thought these fried chips would satisfy my craving for taro. Taro can be found in most Asian markets. I bought this tuber at Veranda Asian Market on Forest Ave. in Portland. It’s super clean, organized and has such an extensive array of Asian foods I no longer need to drive to Boston.
All you need is:
1.) Taro, sliced with a veggie peeler
2.) veggie oil heated to 350 degrees (I’m lucky I have a deep-fryer, but if you use a pot use enough oil to cover the taro when frying)
3.) salt and sugar in equal parts to taste (I used coarse sea salt)
Fry until golden around the edges. The chips fry pretty quickly as the peeler does give you fairly thin slices. Toss the crispy taro chips with salt and sugar.
I love the combination of salty and sweet just little kettle popcorn. Super addictive. Next time I make these I bet they would taste great with toasted shredded coconut.
It’s such a super easy way to enjoy taro, you must try.