Most everyone has heard of taro chips. Even if you’ve never cooked with taro and just know them from those bags of multi colored chips, the idea is pretty basic; super thin slices of taro root deep fried, just like a potato chip.
Since this idea is nothing new, I wanted to come up with some other ways to use fried taro. At first I thought the wide slices from a larger root might work really well fried like a tostada shell, but it was quickly realized that thin fried taro become much more crispy than their corn or flour counterparts. It wouldn’t be tooth breaking, but surely unpleasant.
After this I switched gears to something a little thicker and more cracker-like. I liked the idea of topping large disks with generous delicacies. The great thing is that you can also make them small rounds for single or two-bite hors d’oeuvres. The secret is in getting them fried right.
Playing off the very successful two-fry method, used for both chicken wings and french fries, I quickly discovered that not getting them too dark on the edges was the most important consideration. As mentioned before, fried taro chips have a delightful, very firm, crispiness, but if you get this consistency in a larger form it become just too much.
A Taro Cracker Frying
45 seconds for the first fry.
45 seconds for the second fry.
Oil at 350ºF.
This is the secret for fried taro crackers.
You want the edges to just be golden, and you do want to center to be cooked through, but if you try to cook it all at once, or cook it until the center is golden, the edge will become orange-golden and this will be too firm to be be pleasant.
The last question is, what do you top these wonderful cracker/bread slices with?
You can always serve these simply seasoned as-is, or even use them to replace bread for a sandwich but here are other topping ideas for Taro ‘Cracker Bread’:
- Chinese Style BBQ Pork with Hot Mustard and Culantro or Water Cress
- Avocado with Lemon or Lime Marinated Shrimp and Cilantro
- Fried Egg Over-Easy
- Mashed Fava Beans or Edemame and Miso with Green Onion slivers
- Olive Tapenade with fresh Basil, and Feta cheese
- Hummus with Preserved Lemons bits
- Harissa Paste with Sesame Seeds
- Bolgogi with ssamjang and Lettuce
- Mandarin Orange and Sesame dressed Cabbage and Radish shreds, with Black Sesame Seeds
- Cream Cheese and Smoked Salmon, Lox, or Salted Cod
- Red Pepper and/or Tomato Puree with Sardines and Red Pepper Flakes
- Warm Tomatoes with Capers and Mint
- Pesto topped with Parmesan Cheese
- A Greek Cheese Spread
- Olive oil and Za’atar
- Pureed Squash with Clove, Ginger, and Chilies
- Shredded Jerk Chicken
- Ćwikła and Sour Cream
Taro Crackers
By: Semiserious Chefs
Servings: Vary
Ingredients:
- large taro root, peeled and sliced into 1/4 inch thick disks
- oil for frying
Directions:
- Heat the frying oil to 350°F.
- Working in batches fry each disk the first time for a strict 40-45 seconds. No more.
- Pull aside to cool for a few minutes on a wrack.
- Fry each disk again for another 40-45 seconds, flipping as needed for full coverage. Do not let the edges get much more than a slightly orange golden, or they get really hard.
- Remove from oil and let rest on a wrack until ready for topping and/or serving. See suggestions above for ideas.
Taro Chips
By: Semiserious Chefs
Servings: Vary
Ingredients:
-
- large or small taro root(s) peeled, and sliced paper thin
- oil for frying
- sea salt
Directions:
- Heat the frying oil to 350°F.
- Working in batches fry each slice until just starting to turn golden. I feel that orange-golden taro have an over-cooked flavor.
- Allow to drip and cool on a wrack.
- Salt to taste and enjoy!
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