How to make the best taro chips at home
What's the story
Taro chips are such a delightful snack, aren't they? The unique flavor and satisfying crunch of these chips are simply irresistible. While the art of making these chips at home is rewarding and cost-effective, the process can be tricky as well. With the right techniques, you can have that perfect crispiness without compromising on taste. Here are practical tips to make crunchy, deliciously addictive taro chips.
Tip 1
Selecting the right taro
Choosing the right taro is essential for getting crispy chips. Pick firm, unblemished taro roots with a smooth surface. Steer clear of soft spots or mold, as they are signs of spoilage. The size of the taro doesn't make a big difference, but medium-sized ones are usually easier to handle and slice uniformly.
Tip 2
Slicing techniques matter
Uniform slicing is the secret to cooking and crunching your taro chips evenly. A mandoline slicer would do the trick here, and you'd want the slices to be about one-sixteenth of an inch thick. This way, all the slices would cook at the same rate, and not burn while others remain undercooked.
Tip 3
Optimal frying temperature
Keeping the right frying temperature is critical for crispiness. Heat oil to about 350 degrees Fahrenheit (some 175 degrees Celsius) before tossing in your slices. If the oil is too hot, it'll burn the chips, if too cool, they'll soak up too much oil and get soggy. Use a thermometer to keep check on temperature.
Tip 4
Seasoning immediately after frying
It's important to season your taro chips immediately after frying, while they're still hot and retain some oiliness. This way, salt or any spice of your choice sticks well to the surface of each chip. This way, you make them tastier without masking the flavor of the taro. It's a simple step, but it enhances the taste of your homemade chips greatly.
Tip 5
Storing for lasting crunchiness
Proper storage is key to keeping your homemade taro chips crunchy for a longer time. After frying, cool the chips completely and store them in an airtight container. Keep the container away from moisture and direct sunlight. If you want the crispness to last longer, you can even add silica gel packets inside the container. They will absorb any remaining moisture, keeping your chips perfectly crunchy.