How to cook
Recipe I
Peel raw taro corms and slice thin with slicer. Deep fry in oil heated
in 380 F. Drain on paper towels and salt generously. These may be
frozen in jars for later use.
Recipe II
Boil whole unpeeled taro till cooked through. Chill. Then slice as
thin as possible. Fry in hot oil until crisp (about 10 minutes). Use
frying pan or deep fryer. Drain on cake rack, absorbent paper or newspaper,
and sprinkle with salt or garlic salt. They may be frozen if desired
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More taro recipes given below