Origin: India

• Description
• Applications
• Storage
• Recipe

• Taro root is a starchy root vegetable originally cultivated in Asia but now enjoyed around the world. It has brown outer skin and white flesh with purple specks throughout. When cooked, it has a mildly sweet taste and a texture like a potato.

• Taro root is very versatile. You can boil, roast, stir-fry, fry, or bake it to prepare it for a variety of recipes. Taro root is commonly added to savory dishes or fried as a snack. You can use Taro root to make pancakes, stews, and soups.

• Store them in a cool, dark place for no more than a couple of days.

• Homemade Taro Chips

  Ingredients:

  2 taro roots (large, rinsed and peeled then sliced)
  8 cups canola oil
  Salt
  

  Instructions:

  1. Prepare a plate with a couple of sheets of paper towels.
     
  2. Heat up canola oil to 350 degrees Fahrenheit in a heavy bottom pot
     
  3. Once the oil is heated up, carefully place a handful of taro into the pot and fry for 1-2 minutes, flipping them halfway through to ensure even cooking and browning on both sides. Using a spider strainer, fish out the chips and place them on a paper towel-lined plate to drain excess oil. Sprinkle kosher salt onto hot taro chips.
     
  4. Repeat until all taro is fried.