๐งพ ๐ฅ taro / sweet potato chips
crispy homemade chips made from thinly sliced taro or sweet potato, fried in coconut oil until golden and crunchy.
๐ด meal/type
๐ ingredients
taro, casava or sweet potato โ 2โ3 medium roots ยท source: grown on site / local farmers
coconut oil โ for frying ยท source: imported
๐ง equipment needed
slicer
pan or deep frying pot
slotted spoon
cloth for draining
๐ step-by-step instructions
1. prepare the roots
- peel the taro or sweet potato
- slice thinly into even rounds
2. heat the oil
- heat coconut oil in a pan or deep pot over medium heat
3. fry the chips
- fry sliced taro or sweet potato in small batches
- cook until golden brown and crispy
- stir occasionally for even frying
4. drain and cool
- remove chips with a slotted spoon
- drain on clean cloth
5. serve
- enjoy as a snack or side
โณ timing
prep time: 10 minutes
fry time: 15โ20 minutes total (in batches)
total: ~25โ30 minutes
!!! after one batch is ready, the oil must be changed.
๐ฅ nutrition (per 100 g)
calories: ~320โ350 kcal
protein: ~2โ3 g
fat: ~20โ22 g
carbohydrates: ~35โ38 g
๐งช variations & substitutions
sprinkle chips with cumin or smoked paprika after frying
toss with a little black pepper or turmeric for extra flavor
bake slices at 180โ200ยฐc for a lower-fat version
๐งญ food pairing
โป๏ธ waste use
peelings: compost
used coconut oil: strain and reuse in an aroma lamp against insects as a base oil.
๐ก tips
slice roots using slicer for consistent frying
fry in small batches to avoid overcrowding and soggy chips
monitor heat carefully: oil should bubble gently, not smoke
enjoy your treat! ๐ฅ๐ฟ