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How To Make Homemade Taro Chips

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This easy homemade taro chips recipe can be deep fried, baked, or made in the air fryer. Crispy, flavorful, and a healthy alternative to regular potato chips.

taro chips

Taro chips are one of my favorite snacks to have around the house. However buying these at the store are more costly than your classic potato chips.

Not to worry as you can now make them at home. Thin, crispy, golden brown chips that are a perfect snack to satisfy that salty craving.

Kulolo and poi mochi are other yummy recipes that also use taro.

taro chips

What is taro?

Taro is a root vegetable and a staple here in Hawai’i. There are many different varieties of taro and you can read more about it here.

taro chips

What are the health benefits of taro?

Taro is a good source of fiber, potassium, magnesium, vitamin E, and vitamin C.

What type of taro is best for chips?

One of the more common types of taro used to make chips are of the Chinese variety, bun long. Bun long taro has a whitish corm flesh with specks.

What do I need to make taro chips?

  • 1 large taro root
  • oil of choice for frying
  • salt to taste

How do you cook taro chips?

I enjoy frying my taro chips. I like the texture and crunch that frying gives the chips. If you are looking for a healthier alternative you can also bake or air fry these chips as well.

How to make taro chips?

DEEP FRY METHOD

Place the oil of choice in a large wok and heat to 350F.

Fill a large mixing bowl with water and add a teaspoon or two of salt. Set aside.

Using a potato peeler or knife peel off the brown outer skin of the taro.

taro chips

Then using a mandoline set to the thinnest setting (in my case 1/8 inch) very carefully slice the taro in the thin slices.

taro chips

Place the slices directly in to the salted water to prevent browning. Allow to soak for about an hour. This will help remove excess starch.

taro chips

Remove taro chips from water and place on a cooling rack set over a cookie sheet to dry. Pat dry with paper towels.

taro chips

Once dry add chips in a single layer to the oil. Fry for 5-10 minutes or until golden brown the chip edges begin to curl.

taro chips

Remove chips from oil with a slotted spoon and place over a paper towel to collect the oil drippings. Add salt to taste being sure to salt when the chips are still hot so the salt sticks.

taro chips

ENJOY!

BAKED METHOD

Preheat oven to 450F.

Follow steps 3-7.

Spread chips over a greased cookie sheet and toss with the oil of your choice. I like to use avocado oil.

Bake for 15 minutes flipping half way through or until golden brown and the chip edges begin to curl up.

AIR FRYER METHOD

Preheat air fryer to 360F.

Follow steps 3-7.

Spray air fryer basket with non-stick cooking spray.

Place chips in a single layer. Cook for 3-5 minutes tossing the basket halfway through or until golden brown and the edges begin to curl up.

taro chips

Taro Chips Recipe

Yield: 2 servings
Prep Time: 1 hour 20 minutes
Cook Time: 10 minutes
Total Time: 1 hour 30 minutes

This easy homemade taro chips recipe can be deep fried, baked, or made in the air fryer. Crispy, flavorful, and a healthy alternative to regular potato chips.

Ingredients

  • 1 large taro root
  • oil of choice for frying
  • salt to taste

Instructions

  1. DEEP FRY METHOD
  2. Place the oil of choice in a large wok and heat to 350F.
  3. Fill a large mixing bowl with water and add a teaspoon or two of salt. Set aside.
  4. Using a potato peeler or knife peel off the brown outer skin of the taro.
  5. Then using a mandoline set to the thinnest setting (in my case 1/8 inch) very carefully slice the taro in the thin slices.
  6. Place the slices directly in to the salted water to prevent browning. Allow to soak for about an hour. This will help remove excess starch.
  7. Remove taro chips from water and place on a cooling rack set over a cookie sheet to dry. Pat dry with paper towels.
  8. Once dry add chips in a single layer to the oil. Fry for 5-10 minutes or until golden brown the chip edges begin to curl.
  9. Remove chips from oil with a slotted spoon and place over a paper towel to collect the oil drippings. Add salt to taste being sure to salt when the chips are still hot so the salt sticks.
  10. ENJOY!
  11. BAKED METHOD
  12. Preheat oven to 450F.
  13. Follow steps 3-7.
  14. Spread chips over a greased cookie sheet and toss with the oil of your choice. I like to use avocado oil.
  15. Bake for 15 minutes flipping half way through or until golden brown and the chip edges begin to curl up.
  16. AIR FRYER METHOD
  17. Preheat air fryer to 360F.
  18. Follow steps 3-7.
  19. Spray air fryer basket with non-stick cooking spray.
  20. Place chips in a single layer. Cook for 3-5 minutes tossing the basket halfway through or until golden brown and the edges begin to curl up.

Notes

*The Chinese variety of taro, like bun long, work great to make taro chips.

*You can fry the chips in the oil of your choice. I like to use avocado oil. Be sure to use an oil with a high smoke point.

*Store chips once cooled in an airtight container.

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 156Total Fat: 7gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 301mgCarbohydrates: 23gFiber: 3gSugar: 0gProtein: 0g

Nutrition information isn’t always accurate.

Did you make this recipe?

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taro chips

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By on March 15th, 2020

About Relle

Aloha, my name is Relle and welcome to my little home on the internet where I like to share all my favorite Hawaiian recipes (and local ones too).

I am a wife, mom of two, and nurse practitioner here in the beautiful state of Hawai’i. I was born and raised in Hawai’i and I am of native Hawaiian descent. In my spare time I love to cook and bake and I have compiled many of my favorite recipes here for you to enjoy.

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