Super Easy Taro Chips

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.


Cabin Fever Cookies

I’m BORED!!!! Yet again the bored monster strikes. It’s been a rough week as the whole house has been hit by the flu and the last snowstorm has kept us basically home bound. My daughter had enough of puzzles, legos and coloring. She even had enough of television. All she wanted to do was go somewhere which wasn’t an option since non of us were 100%. We finally compromised on making cookies. I always keep around the ingredients for chocolate cookies in the pantry just in case.

I let her do everything by herself, except for the actual oven part. This finally appeased her. My go to chocolate chip cookie recipe is Tollhouse’s. I’ve tried so many, but Tollhouse’s is always the crowd favorite. Straightforward and simple. I had to tweak it a smidgen because I did not want to have to break out the mixer and then have to wash it. I melted the butter completely and had my daughter just mix all the ingredients together. There was no creaming of any butter and sugar, and no chilling of the dough.

The cookies baked at 375 degrees for 9 minutes only. My husband always complains I over bake and makes me take out anything I bake much sooner. The extra gooey the cookie or brownie the better. The cookies turned out great. Wonderful texture with nice flavor. From now on if I’m ever in a rush to make cookies I think I’ll just make it this way with melted butter – all I had to wash was 1 bowl and 1 mixing spoon. Plus, it’s super kid-friendly. The cookies were a nice respite from the cabin fever blues even if just for a minute.

Ingredients: Adapted from Tollhouse cookie recipe

2 and 1/4 cup all purpose flour

3/4 cup brown sugar

3/4 cup white sugar

2 eggs

1/4 tsp baking soda

1/4 tsp salt

1 tsp. vanilla

2 sticks butter completely melted

1 bag semi-sweet chocolate chip cookies


1.) Preheat oven 375 degrees

2.) Mix all ingredients together in a large bowl

3.) Mix vigorously until all ingredients combine

4.) Scoop onto parchment paper lined baking sheet

5.) Bake 9 minutes

Enjoy with a tall glass of milk and hopefully with some relief from the bored monster.

Just out of the oven chocolate chip  cookies can lift all spirits instantly.