Taro Chips with Sea Salt

Ingredients

• 1 lb Taro root
• 2 cups Vegetable oil (or coconut oil)
• 1/2 teaspoon Sea salt

Instructions

1. 1Peel the 1 lb of taro root. Slice it very thinly, aiming for about 1/16th of an inch thick, using a mandoline or a very sharp knife. If using a mandoline, set it to its thinnest setting.
2. 2Pour the 2 cups of vegetable oil (or coconut oil) into a large, heavy-bottomed pot. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to check the temperature.
3. 3Carefully add a single layer of the thinly sliced taro root to the hot oil. Do not overcrowd the pot. Fry the taro slices for 2 to 3 minutes per batch, or until they are golden brown and appear crispy.
4. 4Using a slotted spoon, remove the fried taro chips from the oil. Place them in a single layer on a plate lined with paper towels to absorb any excess oil.
5. 5While the taro chips are still warm, immediately sprinkle them evenly with the 1/2 teaspoon of sea salt.
6. 6Allow the taro chips to cool completely on the paper towel-lined plate. This will ensure they become fully crisp before serving.

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