Taro root crisps

Recipe : Taro crisps

2 medium sized taro roots, peeled and very thinly sliced. (Best to wear gloves apparently, although they didn't bother me).

1 cup oil

sprinkling of salt

Place the taro chips in a large bowl of cold water and swish around several times to remove the starch. Rinse and repeat until the water is almost clear.

Heat the oil in a deep pan and when ready, (test with a piece of bread, making sure it bubbles immediately). Dry the taro very thoroughly and gently lower them into the oil. Fry them for about 5 - 8 minutes until they are golden and crispy.

Drain on paper towels, sprinkle with salt and eat straight away.