Ingredients

The following ingredients have 60 Servings
  • 2 large taro roots (rinsed and peeled then sliced to 1/16-inch thin with a mandoline slicer)
  • 8 cups canola oil
  • Kosher salt

Instruction

  • Prepare a plate with a couple sheets of paper towels.
  • Heat up canola oil to 350 °F in a heavy bottom pot, such as a Dutch oven.
  • Once the oil is heated up, carefully place a handful of taro into the pot and fry for 1-2 minutes, flipping them halfway through to ensure even cooking and browning on both sides. Using a spider strainer, fish out the chips and place on paper towel-lined plate to drain excess oil. Sprinkle kosher salt onto hot taro chips.
  • Repeat until all taro is fried.
  • This is best eaten day of.