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!
- 1 large taro root
- coconut oil for frying
- sea salt
- 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.