A simple recipe for a delicious snack for young and old. The chips of Taro, a tuber cultivated in tropical areas of all continents. It is generally found in Asian supermarkets cheaply.
It is a food rich in starch, like potatoes and rich enough in nutrients (protein, B vitamins and potassium). It is not recommended for those who want to lose weight or have blood sugar problems (although the Taro has a glycemic index of 48 to 53 when boiled, then lower to the potatoes) and diabetes. Instead, it is an excellent source of calories, and for those who want to gain weight or practice a lot of sport. It should not be eaten raw, because it is toxic.
Ingredients
Taro
Olive oil
Salt
Taro chips, taro chips
Preparation
Preheat oven to 220 ° C
Peel the taro and wash with water.
Cut the taro finely using a mandoline for vegetables or a food processor
In a baking dish, place the baking paper and brush with plenty of olive oil
Bake for 12-15 minutes
As soon as the edges of the chips will begin to rise and become golden brown, remove from the oven
Add salt and allow to cool for a few minutes to become crispy fries
To peel the taro, you can use a vegetable peeler, but the peel taro is similar to a bark and can sometimes be more effective to use a knife. The taro is very slippery, and using a mandolin risk of injury exists. Proceed with caution, and if available, a favorite food processor. To add extra flavor, you can brush with oil (or other fat) potatoes in surface and add more spice.
It just has to try. Bon appetit ;-)
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