Taro Chips with Spicy Vegan Aioli
Homemade taro chips served with a creamy and spicy vegan aioli for dipping. A unique and flavorful Hawaiian snack.
Ingredients
- about 450 g Taro Root
- 2 cups Avocado Oil
- 1 tsp Salt
- 0.5 cup Vegan Mayonnaise
- 1 tbsp Sriracha
- 1 tbsp Lime Juice
- 1 clove Garlic
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Peel and thinly slice the taro root using a mandoline or sharp knife.
- 2Heat avocado oil in a large pot or deep fryer to 175°C.
- 3Fry the taro slices in batches until golden brown and crispy, about 2-3 minutes per batch.
- 4Remove chips and drain on paper towels. Sprinkle with salt.
- 5In a small bowl, whisk together vegan mayonnaise, sriracha, lime juice, and garlic.
- 6Serve taro chips with spicy vegan aioli for dipping.
Substitutions
Mayonnaise → Vegan Mayonnaise(avoids Egg)
Provides creaminess and emulsification.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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