2large taro rootsrinsed and peeled then sliced to 1/16-inch thin with a mandoline slicer
8cups(1893ml)canola oil
Kosher salt
Instructions
Prepare a plate with a couple sheets of paper towels.
Heat up canola oil to 350 °F (177 °C) in a heavy bottom pot, such as a Dutch oven.
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 on paper towel-lined plate to drain excess oil. Sprinkle kosher salt onto hot taro chips.
Repeat until all taro is fried.
This is best eaten day of.
Notes
The number of chips you get are dependent on how big your taro is.