I’ve been fascinated with taro since I was a little girl. I was amazed that something so terrifyingly hairy on the outside yielded the most beautiful purple color inside AND tasted so good. However, I didn’t have it as frequently as I would have liked. Taro was typically reserved for special occasion desserts or as a meat substitute in vegetarian entrees (I’ve been an avid meat eater my whole life so the idea of vegetarian anything felt like a cop out when I was a kid). Also, taro can grow to HUGE widths, sometimes reaching several inches in diameter, making it quite tedious for my 5 foot mother to peel, chop, and cook. Looking for a quicker alternative, I used young taro which was easier to slice into bite-sized rounds and less tough to cut through. FYI, since the smaller roots are younger, you may not see the usual distinctive purple veins. Don’t worry, the taste is just as unique and delicious as a full grown taro.
Cinnamon Truffle Taro Chips (Serves 2-4)
• 4 small taro roots
• 2-3 tbsp truffle oil
• 3 tbsp granulated white sugar
• 3 tsp ground cinnamon
• frying oil
1. Use a peeler to remove taro fur skin. Proceed with caution! Raw taro has a very slippery, soapy texture.
2. Using a mandoline, slice into thin chips. (Again, be careful! I lost yet another battle with my favorite kitchen utensil.)
3. Heat frying oil on medium. Fry chips for 2-3 minutes, stirring frequently. Be patient and fry small batches at a time; the chips tend to stick together and get soggy if there are too many in the frying pan. Remove chips from oil and drain on a paper towel.
4. Mix sugar and cinnamon together evenly.
5. Use a basting brush to apply truffle oil lightly and evenly on chips. (You could do a slow drizzle but this stuff is not cheap!)
6. Sprinkle cinnamon sugar on taro chips and serve warm. Simple yet sexy.
