Taro Chips (deep-fried vs air-fried)
Thinly sliced taro can be turned super crunchy by deep-frying or air-frying. I tested both methods and I prefer the deep-frying but the air-frying was also very good. See the blog post for my full comparison.
Ingredients
- 1 pound taro
- oil for frying
- salt
Instructions
- Peel the taro. Slice into 1/16-inch thick slices on a mandolin or with a sharp knife.
- No need to soak the taro slices in water. They can be fried immediately.
- Deep-fry at 350°F for 4-6 minutes until they are crunchy and light golden, or spray with oil and air-fry at 350°F for 14-16 minutes, flipping once in between.
- Sprinkle with salt while they are still hot and enjoy!