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Taro Chips

January 6, 2022 By Darlene at International Cuisine

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A plateful of fried taro chips

 Taro Chips or chips za taro in Swahili, are a popular snack or starter in Tanzania along with Plantain chips.  We enjoyed them at our safari camp on the Serengeti.  I had the privilege of going behind the scenes in the camp kitchen and decided I would use the recipes I learned there for our Tanzanian meal. A plateful of fried taro chips

Taro root is a popular tuber in many parts of the world and it is considered a resistant starch, full of fiber and vitamins, so it has many health benefits and good for your gut.  Of course you can bake them for a healthier alternative.

A few people get a throat itch after eating Taro but if you soak it water or boil it beforehand, it eliminates it for most people.  This recipe does not call for boiling so slice them and soak them for at least 4 hours before you fry or bake them, if you are concerned about it. 

I absolutely recommend using a mandolin to get nice even thin slices. Another tip is to soak the taro root in some vinegar before you peel them as some people also get itchy hands.  You can use a vegetable peeler to remove the skin or a paring knife whichever you prefer.

Did you know that Tanzania is home to the highest mountain in Africa, Mount Kilimanjaro and is also home to the lowest, the floor of Lake Tanganyika is 1,155 feet below sea level. If you would like to learn more be sure to check out “Our Journey to Tanzania”.  

You can also find more authentic recipes like Ndizi Nyama (Bananas and beef stew, Maharge ya Nazi (Kidney beans in Coconut milk and Kashata, a lovely peanut brittle snack or dessert.

Craving even more?  Be sure to join the culinary and cultural journey around the world, so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

A plateful of fried taro chips
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5 from 2 votes

Taro Chips

A lovely chip made from taro root.
Course Appetizer
Cuisine Tanzanian
Prep Time 10 minutes
Cook Time 25 minutes
4 hour soaking time 4 hours
Total Time 4 hours 35 minutes
Servings 4
Calories 376kcal
Author Darlene at International Cuisine

Ingredients

  • 1 lb. taro root peeled and sliced thinly
  • 1/2 cup oil for frying +/-
  • 1 clove garlic minced
  • salt and pepper to taste

Instructions

  • Peel the taro root, slice thinly using a mandolin. Place in water and set aside for about 4 hours
  • Drain the Taro root slices and pat dry
  • heat cooking oil in a frying pan or deep fryer over medium high heat, add taro root to oil and cook until golden brown, flip if necessary depending on how much oil you have in the pan.
  • Remove and sprinkle with salt, pepper and minced garlic clove.
  • Serve warm

Nutrition

Calories: 376kcal | Carbohydrates: 30g | Protein: 2g | Fat: 28g | Saturated Fat: 2g | Sodium: 13mg | Potassium: 670mg | Fiber: 5g | Sugar: 1g | Vitamin A: 86IU | Vitamin C: 5mg | Calcium: 49mg | Iron: 1mg

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Filed Under: Appetizer, Recipes, Tanzania, Vegetarian

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I am cooking a meal from every country in the world. I do extensive research and choose a menu that I feel best represents the country and their cuisine. Of course that also includes the authentic, delicious recipes. Simply click on the link or the photo in the journey by country posts to get them. I also share important information about the country as well.

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