🧾 🥔 taro / sweet potato chips
crispy homemade chips made from thinly sliced taro or sweet potato, fried in coconut oil until golden and crunchy.
🍴 meal/type
🍃 ingredients
- taro, casava or sweet potato – 2–3 medium roots · source: grown on site / local farmers
- coconut oil – for frying · source: imported
🔧 equipment needed
- slicer
- pan or deep frying pot
- slotted spoon
- cloth for draining
📝 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
⏳ timing
- prep time: 10 minutes
- fry time: 15–20 minutes total (in batches)
- total: ~25–30 minutes
!!! after one batch is ready, the oil must be changed.
🔥 nutrition (per 100 g)
- calories: ~320–350 kcal
- protein: ~2–3 g
- fat: ~20–22 g
- carbohydrates: ~35–38 g
🧪 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 180–200°c for a lower-fat version
🧭 food pairing
♻️ waste use
- peelings: compost
- used coconut oil: strain and reuse in an aroma lamp against insects as a base oil.
💡 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! 🥔🌿