Chembu / Taro Chips


1/2 kg taro / chembu / colocasia
salt water (1-2 tsp salt in 1/4 cup of water)
oil for frying


  1. Peel off the outer skin of taro roots and wash properly.
  2. Cut the taro into thin round slices..
  3. Heat oil in a deep pan on medium heat and fry the sliced taro.
  4. When the chips are almost done, reduce the heat and sprinkle little salt water into the oil carefully. 
  5. Then fry for another 1-2 minutes until it becomes light brown and crispy.
  6. Drain them on a paper towel and let it cool. 
  7. Repeat the same process with rest of the sliced taro…Store in an air tight container…



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