Air Fryer Taro Chips: A Quick, Crispy Treat

Taro chips are a delicious and healthy alternative to regular potato chips. Taro is a root vegetable native to Southeast Asia and is distinguishable by its brown-grey exterior and white flesh with light purple dots. It has a sweet, nutty and earthy taste and is packed with fibre, vitamins and minerals.

Making taro chips in an air fryer is a convenient and simple way to enjoy this tasty snack. The process is similar to making potato chips, but with a few key differences. First, it is important to wear kitchen gloves when handling taro as it can be toxic and cause skin irritation when raw. After peeling and slicing the taro, it should be rinsed in water to remove excess starch and then patted dry. The slices are then placed in the air fryer with a light spray of cooking oil and cooked for around 15 minutes at 170°C or 338°F, depending on the model of your air fryer. For extra flavour, the chips can be seasoned with spicy chilli flakes or dipped in a sweet or savoury sauce.

How to peel and cut taro

Taro is a root vegetable with a brown-grey exterior and white flesh with light purple dots. It is important to note that raw taro contains a compound that can irritate your throat, skin and stomach, so it is advised to wear gloves when handling it and to always cook it thoroughly before eating.

• Put on disposable gloves to protect your skin from irritation. Alternatively, you can coat your hands with cooking oil or vinegar.
• Wash the taro root under running water to remove any dirt.
• Peel the taro root with a sharp knife or a vegetable peeler. It is easier to peel if you cut off one end to create a flat edge for the root to stand on.
• If you prefer, you can parboil the taro root before peeling. To do this, drop the whole root into simmering water for 10 minutes, then drain and cool it in cold water before peeling.
• Rinse the peeled taro root and pat it dry.
• Cut the taro root into thin slices. For taro chips, it is best to use a mandoline slicer to get the thinnest slices possible.
• Place the taro slices in salted water for about an hour to prevent discolouration and remove excess starch.
• Remove the taro slices from the water and pat them dry with paper towels.

Now your taro is ready to be cooked!

How to season taro chips

Seasoning your taro chips is a great way to add extra flavour and make them even more delicious. Here are some tips and suggestions for seasoning your air-fried taro chips:

• Salt: One of the simplest and most common seasonings for taro chips is salt. You can add salt to taste and sprinkle it on the chips while they are still hot so that it sticks to the surface. This will give your chips a classic, savoury flavour.
• Chilli Flakes: If you want to add a spicy kick to your taro chips, sprinkle some chilli flakes on them after they come out of the air fryer. This will give your chips a nice, spicy flavour.
• Dipping Sauces: While not exactly a seasoning, pairing your taro chips with a dipping sauce can add a whole new dimension of flavour. You can go for a sweet or savoury sauce, depending on your preference. For example, you could try a spicy chilli sauce, a tangy barbecue sauce, or even something creamy like a ranch or cheese dip.
• Cajun Spice: If you're feeling adventurous, try seasoning your taro chips with Cajun spice. It's a blend of spices like paprika, garlic powder, onion powder, thyme, and cayenne pepper. It will give your chips a bold and flavourful kick.
• Garlic Salt: For a savoury twist, you can season your taro chips with garlic salt. It combines the savoury flavour of salt with the pungent kick of garlic, giving your chips a unique flavour profile.

Remember, when seasoning your taro chips, it's important to add the seasonings while the chips are still hot so that they stick to the surface. You can also adjust the amount of seasoning to your taste preferences. Feel free to experiment with different combinations of seasonings to find your favourite flavour profiles!

How to cook taro chips in an air fryer

Taro chips are a great, healthier alternative to regular potato chips. They are sweet, nutty, and earthy in taste and can be made in an air fryer in just a few simple steps.

Preparation

First, you will need to peel the taro root. It is recommended to wear gloves when handling the taro root, as it can cause skin irritation. You can also coat your hands with a few drops of cooking oil or vinegar to avoid this. Cut off the ends of the taro root and use a sharp knife to cut it into halves, then cut each half into 4 or 5 wedges. Next, cut the taro into thin slices, similar to french fries.

Air Frying

Place the taro slices in a bowl and add some oil, salt, and spices. Toss the bowl to coat the taro evenly. Then, place the slices in the air fryer basket and set the temperature to between 338°F and 390°F. Cook for 15-20 minutes, tossing halfway through.

Serving

Once cooked, sprinkle the taro chips with some chili flakes for extra flavor and serve with your favorite dipping sauce or a juicy main meal.

Safety

It is important to note that taro leaves and roots are toxic when eaten raw, so be sure to cook the taro thoroughly before consuming.

How to cook taro chips in an oven

Taro chips are a great healthier alternative to regular potato chips. They are a good source of fiber, potassium, magnesium, vitamin E, and vitamin C. They are also lower in moisture than potatoes, which means they get crispier when fried or baked.

Ingredients:

• Taro
• Oil of your choice for frying (e.g. avocado oil)
• Salt to taste

Utensils:

• Knife or potato peeler
• Large mixing bowl
• Cookie sheet or baking sheet
• Paper towels

Method:

• Using a potato peeler or knife, peel off the brown outer skin of the taro.
• Slice the taro into thin slices, preferably using a mandoline set to the thinnest setting.
• Place the slices in a large mixing bowl filled with salted water to prevent browning. Allow them to soak for about an hour to help remove excess starch.
• Remove the taro chips from the water and place them on a cooling rack set over a cookie sheet to dry. Pat them dry with paper towels.
• Preheat your oven to 400°F.
• Spread the chips over a greased cookie sheet and toss them with the oil of your choice.
• Bake for 15 minutes, flipping halfway through, or until golden brown and the chip edges begin to curl up.
• Sprinkle with salt to taste, making sure to do this while the chips are still hot so the salt sticks.

How to cook taro chips by deep frying

Taro chips are a delicious snack and a healthy alternative to regular potato chips. Here is a step-by-step guide on how to cook taro chips by deep frying:

Ingredients:

• Taro root
• Oil of your choice for frying (avocado, vegetable, canola, coconut, or olive oil)
• Salt or other seasonings of your choice

Instructions:

• Cut the taro into manageable chunks for easy peeling and cutting.
• Using a sharp knife or a potato peeler, carefully peel away the brown outer skin of the taro. Draw the knife or peeler away from your body to avoid accidents.
• Look for any spoiled spots on the taro, such as bruising or discolouration, and remove them with the tip of the knife.
• Wash the peeled taro immediately to prevent discolouration.
• Slice the taro thinly and consistently using a slicer/mandolin, a peeler, or a sharp knife. Be very careful when using a mandolin or a sharp knife to avoid cutting yourself.
• Place the taro slices in a large bowl of salted water to prevent browning and to remove excess starch. Allow the slices to soak for about an hour or even overnight.
• Remove the taro chips from the water and place them on a cooling rack set over a baking sheet to dry. You can also use paper towels to pat them dry.
• Heat your oil of choice in a large wok or skillet to 350°F.
• Once the oil is hot, carefully add the taro chips in batches, making sure not to overcrowd the pan. Fry the chips for 5-10 minutes, or until they turn golden brown and crispy.
• Remove the chips from the oil using a slotted spoon and place them on a paper towel to absorb any excess oil.
• Add salt or your desired seasoning to taste. It is best to season the chips while they are still hot so that the seasoning sticks to them.
• Enjoy your crispy, golden brown taro chips!

Note: Taro contains calcium oxalate, which can be irritating or even fatal if consumed uncooked. Always cook taro thoroughly before eating.

Frequently asked questions