- 1 large firm taro root- Taro, a starchy tuber that is a staple in the Caribbean is perfect for these chips. Slightly sweeter than your regular potato chip
- Canola Oil for frying
- Sea salt
- Paprika powder
Special equipment: Mandolin slicer
- Heat the canola oil for frying to 375 degrees.
- Peel the Taro well and cut in half to have more manageable pieces.
- Using the mandolin slicer, slice very thinly and when you have enough, place one by one in the oil for frying.
- They have a tendency to stick due to their starchiness, so move them around in the frying oil until sure they are not sticking together.
- Fry until golden and crispy, retrieve from oil, sprinkle immediately with sea salt and paprika. Serve alongside the Tuna Tartare.