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Home / Course / Appetizers / Taro Chips

Taro Chips

Nov 5, 2014 · 9 Comments

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Uhhh, do you have any idea how long it’s been since I’ve posted a recipe on my own blog?! Way too long! About a month ago my computer decided to die (don’t worry, it was quick and painless) and it took everything I needed to blog along with it! My parents are the best parents a girl could ask for, and they blessed me with a new Mac, which means, I’m back in business!

If you’ve ever loved tortilla chips, these chips are for you! They’re super crunchy, and not sweet at all, so they make the most perfect nachos! That’s pretty much a hint for the next recipe I’ll be posting! I used a mandoline to make my chips, but feel free to use a sharp knife instead.

I was able to find taro root at my local Asian market, and I’ve also occasionally seen it at Whole Foods. These chips are super easy to make, and are so yummy! I hope you love them as much as I do! For a delicious recipe using these chips, check out my Pulled Pork Nachos with Avocado Lime Aioli! Happy cooking!

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Taro Chips

Print Recipe
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 4

Equipment

  • Stovetop
  • Oven

Ingredients
  

  • 1 large taro root
  • coconut oil for frying
  • sea salt

Instructions
 

  • Slice the taro root into thin 1/8 inch (or thinner) slices using a mandoline or sharp knife. If using a knife, it will be easier to cut the taro root in half lengthwise so that you have a flat surface on one side, and then cut it into thin slices.
  • In a large skillet over medium heat, melt enough coconut oil to reach ½ inch up the sides.
  • Once the oil is hot (350 degrees) add the taro chips, making sure not to over crowd. You'll need to cook them in a few batches. Fry the chips until lightly golden brown, about 2 minutes per side. Drain on paper towels and toss with sea salt.
  • Eat up! Serve with any of your favorite dips!
Tried this recipe?Let us know how it was!

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Appetizers, Blog, Dairy Free, Egg Free, Gluten Free, Nut Free, Paleo, Snacks clean eating, gluten free, grain free, Paleo, taro chips

Reader Interactions

Comments

  1. Kiersten says

    November 5, 2014 at 7:22 am

    I’m glad your back! My biggest fear is my computer dying… I don’t even want to think about it 😉 LOVE taro chips! I’ll have to try your method as I’ve never made my own before!

    Reply
    • livinglovingpaleo says

      November 5, 2014 at 5:14 pm

      Thanks, Kiersten! I need to catch up on your wonderful blog 🙂 Seriously, I hadn’t considered my computer dying…it was so sad 🙁 These chips are soooo easy to make!

      Reply
  2. Judy markham says

    November 5, 2014 at 7:38 am

    I agree you have the best parents! I have not tried taro, might be hard to find around these neck of the woods. I’ll let you know! Thanks for sharing!

    Reply
    • livinglovingpaleo says

      November 5, 2014 at 5:13 pm

      Thanks Judy! You sure know my parents have always been amazing 😉

      Reply
  3. Marissa says

    November 5, 2014 at 1:34 pm

    Um…YUM! I have always loved the flavor of taro but have never tried taro chips because of not being able to source them. Thank you for the tip to look at the asian markets and for sharing another wonderful recipe!!

    Reply
    • livinglovingpaleo says

      November 5, 2014 at 5:13 pm

      I hope you can find it! I had a hard time finding it until my husband thought to try an asian market, and they always have it in stock! 🙂

      Reply
  4. Christine says

    July 17, 2017 at 4:01 pm

    Have you seen a recipe (or found anywhere) for taro tortillas?

    Reply
    • livinglovingpaleo says

      July 18, 2017 at 10:18 am

      I haven’t, but that sounds interesting!

      Reply

Trackbacks

  1. Pulled Pork Nachos With Avocado Lime Aioli | Living Loving Paleo says:
    November 7, 2014 at 5:02 am

    […] nachos use the chips from my Taro Chip post, where I also mentioned that taro root can usually be found at an Asian market, and occasionally at […]

    Reply

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Hi! I’m Kristen.

After being diagnosed with an autoimmune disease at the age of 12, I’ve come to learn that while we don’t always have control over what happens to us, we can always control how we respond and what we do next.
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