You’ve probably seen these odd looking vegetables at the grocery store and wondered, “What the heck is that and how do I cook it?” This is actually one of my favorite vegetables, it has such a mild flavor similar to a potato but with so much more depth. It is a starch food but delicious.
2lbs of taro root
2 tablespoons oil
1 teaspoon turmeric powder
2 teaspoons salt
pinch of asafoetida (omit if not available but this can be found in any Asian or Indian grocery store)
2 teaspoons paprika or chili powder depending on your heat preferences
In a large sauce pan cover the taro root with water and boil for 20 minutes until it is cooked all the way through. When you put a knife through the center, it should glide out easily.
Allow them taro root to cool for a minimum of five minutes and peel the skin off. It will be very easy to do. Just pull at the skin and it will come off.
Slice the taro root into discs.
Heat the oil to medium heat and add the seasonings, add the taro root and cover evenly.
Cook for 15-20 minutes until crispy and golden brown.
You can also bake this after coating at 400 degrees F on the lower shelf for 25-27 minutes to get crispy chip like texture.