Fried Taro Chips ( Puek Tod )


We eat these the same way you eat chips (french fried), they are simply Taro cut into fine strips and deep fried in hot oil.
The best Taro to use is the older purple roots if you can get them, here I've used younger Taro. Serve them salted with vinegar just as you would potato chips.

200 gms Old Taro
1 Teaspoon Limestone Water
200 ml Water
1 Tablespoon Cassava Starch
Oil for Deep Frying

1. Peel the taro and clean. Slice into thin thin strips, far thinner than fries. Soak in limestone water & regular water for 15 minutes. This will make them crispy.
2. Drain the taro and shake dry. Dust with cassava starch.
3. Heat oil to 190 degrees celsius, then deep fry the taro until brown, drain on kitchen paper.

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