Taro root chips make a wonderful treat and taro root is a staple food on the remote islands of Tuvalu and Solomon Islands. The taro root is an interesting tuber and can be cooked several ways, it is used in many cultures and cuisines. This recipe calls for it first being boiled and then fried. The result is a delicious chip to enjoy on its own or with any type of ceviche.
Taro root has all sorts of health benefits. It is rich in fiber and other important nutrients, as a resistant starch it may help control blood sugar, due to its high fiber content, it may reduce the risk of heart disease, it even has anticancer properties. It is said that taro root is good for your gut health and can even help you lose weight. Health reasons or not, it is delicious with a little ceviche on top.
Did you know that about 5 percent of the population on the Solomon Islands have blonde hair? This has been a mystery for quite some time until a scientist discovered a blonde gene unique to the people there. As you can imagine the blonde hair is striking against the dark skin of the natives.
If you would like to learn more about the remote island nations, be sure to check out “Our Journey to Solomon Islands and Tuvalu. There you will also find more authentic recipes to go with your taro root chips, like palusami, tuna coconut curry, and coconut pudding.
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!
Taro Root Chips
A lovely chip made from taro root.
Ingredients
- 1 lb. taro root peeled
- 1/2 cup oil for frying
- 1 clove garlic minced
- salt and pepper to taste
Instructions
- Peel the taro root and place in salted boiling water until just tender (take care not to overcook or it will become mushy and fall apart.)
- When cool, cut into slices
- heat cooking oil over medium high heat, add taro root to oil and cook until golden brown, flip over and brown other side.
- Remove and sprinkle with salt, pepper and minced garlic clove.
- Enjoy on its own or a scoop for some fresh ceviche.
Leave a Reply