taro cassava sweet potato chips

• 

• 🧾 🥔 taro / sweet potato chips

  crispy homemade chips made from thinly sliced taro or sweet potato, fried in coconut oil until golden and crunchy.

• 🍴 meal/type

  • snacks
  • sides
  • fried
  • plant-based

• 🍃 ingredients

  • taro, casava or sweet potato – 2–3 medium roots · source: grown on site / local farmers
  • coconut oil – for frying · source: imported

• 🔧 equipment needed

  • slicer
  • pan or deep frying pot
  • slotted spoon
  • cloth for draining

• 📝 step-by-step instructions

  • 1. prepare the roots

    • peel the taro or sweet potato
    • slice thinly into even rounds

  • 2. heat the oil

    • heat coconut oil in a pan or deep pot over medium heat

  • 3. fry the chips

    • fry sliced taro or sweet potato in small batches
    • cook until golden brown and crispy
    • stir occasionally for even frying

  • 4. drain and cool

    • remove chips with a slotted spoon
    • drain on clean cloth

  • 5. serve

    • enjoy as a snack or side

• ⏳ timing

  • prep time: 10 minutes
  • fry time: 15–20 minutes total (in batches)
  • total: ~25–30 minutes

• !!! after one batch is ready, the oil must be changed.

• 🔥 nutrition (per 100 g)

  • calories: ~320–350 kcal
  • protein: ~2–3 g
  • fat: ~20–22 g
  • carbohydrates: ~35–38 g

• 🧪 variations & substitutions

  • sprinkle chips with cumin or smoked paprika after frying
  • toss with a little black pepper or turmeric for extra flavor
  • bake slices at 180–200°c for a lower-fat version

• 🧭 food pairing

  • soup with meat

• ♻️ waste use

  • peelings: compost
  • used coconut oil: strain and reuse in an aroma lamp against insects as a base oil.

• 💡 tips

  • slice roots using slicer for consistent frying
  • fry in small batches to avoid overcrowding and soggy chips
  • monitor heat carefully: oil should bubble gently, not smoke

• enjoy your treat! 🥔🌿