🧾 🥔 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! 🥔🌿