Taro Chips

by ImmaculateBites on 21 July, 2014

Taro Chips

Are you tired of the same old potato chips? Then transport your self to the tropics with these taro chips and give your taste bud a jolt. Yeah, you heard right – Taro Chips or some would call it Malanga chips.  

 So what the heck is taro anyways? Let me do the honor . Taro is a starchy root vegetable that is known by other names eddo, kalo, macabo, dasheen, malanga, otoy, Otoe, cocoyam -depending on your country of origin.  They belong in the  carbohydrate family and are mostly found next to potatoes.You must have cross path with it in the supermarkets .

Taro Chips 

It is hearty , with a staggering amount of dietary fiber and significant levels of vitamin A, C, E, B6, and folate, as well as magnesium, iron, zinc, phosphorous, potassium, manganese, and copper. It is also acceptable as part of a healthy and diverse Paleo diet and is use in place of potatoes in some countries.

Taro Chips 

For more information on the benefits of taro check out this site

http://www.organicfacts.net/health-benefits/other/taro-root.html

 

In West Africa, taro is boiled, roasted, and sometimes mashed and served with vegetables hardly ever fried. That’s because they say it itches the back of your throat if not cooked for a prolonged amount of time. There is definitely some truth to it. However, for some people no matter how long you cook it there is always going to be that sensation.

In other parts of the world,   in  countries like America (specifically Hawaii ) Caribbean   and Polynesian islands. They are often enjoyed as a snack – fried or baked- crunchy and flavorful.

If you need something sturdy to scoop up dip this would be it.

 Taro Chips

Here these starchy root are fried or baked and transform into an addictive chips that can be eaten on its own or served with

any  dip.

I love them both as long as it is crispy they taste good to me.

 

Here are some tips to keep in mind while making these chips.

  1. To prevent your hands from itching soak they in vinegar before peeling them.
  2. There are different types of taro, use any variety you have on hand.
  3. Taro root does oxidize quickly, so work quickly and plunge your taro root into water as soon as possible.
  4. To ensure even cooking pair like shapes before baking or frying.
  5. Check in Asian, Hispanic and African markets if you can’t find it in your local supermarket.
  6. You can use a mandolin, peeler or knife to cut your the taro- be sure it is thin enough.  You may have to divide the taro in to four so you can hold on to it.
  7. Soaking the taro in water for about 4 hours or overnight would help eliminate some of the throat itch.

 

Taro Chips
 
Prep time

Cook time

Total time

 

Author:
Recipe type: snack
Cuisine: Fusion

Ingredients
  • 1 large taro (about 2-3 pounds)
  • Salt (Garlic salt, or Cajun Spice)
  • Oil for deep frying
  • Baking
  • Coconut , Canola or Olive oil for brushing

Instructions
  1. Cut taro into 2 -4 or larger chunks for easy peeling and cutting.
  2. Peel the taro with a sharp knife, peeling away from your body carefully draw the paring knife down the body of the taro, being careful not to remove too much of the taro during the process. You may use a potato peeler for this process if you have small taro.
  3. Look for any spoiled spots, such as bruising and discoloration, in the taro as you peel. Remove the spots away with the tip of the knife.
  4. Wash immediately to prevent discoloration and leave them in cool water until ready to use or refrigerate for up to 24hours.
  5. Slice the taro thinly with the help of slicer/ mandolin for consistent results or even use a peeler. Season with garlic salt, Cajun spice or salt.
  6. Baked Taro
  7. Preheat the oven to 350°F. Line baking sheets with foil and coat with cooking spray.
  8. Place seasoned taro on baking sheets in a single layer, spray lightly over the taro bake for about 20 minutes turning over slices, after 10 minutes or till golden brown and crunchy.
  9. Serve warm or cool. Store in a sealed container.
  10. Fried Taro
  11. Heat up a large skillet or cast iron with oil up to ½ inch- medium-high heat until hot but not smoking. If using a deep fryer fry at 350 degrees F.
  12. Fry the taro slices in batches, turning once, until golden brown, about 5 minutes. Do not overcrowd the pan (it will make the taro to be soggy and absorb excess oil)
  13. Use a slotted spoon; transfer the taro chips -drain on paper towels.
  14. Store in a sealed container or serve with corn dip or eat on its own.

Taro Chips

Taro Chips

Taro Chips

taro chips

Taro chips

Taro chips

Taro Chips

Taro Chips

{ 1 comment }

Banana Pineapple Bread

by ImmaculateBites on 17 July, 2014

Banana Pineapple Bread

Moist pineapple banana bread laced with rum, vanilla and nutmeg and with bits of crushed pineapple throughout.

Oui Oui Oui. Count me in.  Now don’t you want to enjoy a tropical breakfast right in the comfort of your home? And for an added bonus it is so easy to put together.

 

Whip up time -10 minutes or less.

Pineapple Banana Bread

I can’t tell you how many times, I have made this recipe in the past couple of days and no one seems to be bothered by it. In fact, I have one last loaf hidden away in the freezer, if not “Big Me” (hubby) and “Mini me” (son) would not want to eat anything else.

Here is a picture of the banana bread right out of the oven – very moist and nice texture to it.  See I had to step out of the house in the middle of picture taking. What can I say, life happens? and  it wasn’t happening with the pictures anyways.

Bananan Pineapple Bread

So the rest of the images are those from the hidden loaf, I had in the freezer. Just thought I should let you know.

 

If you have too many over ripe bananas don’t sweat it. Here are a few more recipes that you can try. This banana cake featured here, one of my childhood favorite here and last but not least these coconut chocolate banana muffin.

banana pineapple bread

I hope you take the time to try one of these recipes. You would not regret it.

Enjoy!

 

Banana Pineapple Bread
 
Prep time

Cook time

Total time

 

Author:
Serves: 8-10

Ingredients
  • 2 large bananas or 1 cup mashed bananas
  • ¾ cup crushed pineapple drained
  • ¼-cup sour cream
  • 2 large eggs
  • 1-teaspoon vanilla extract
  • 1-teaspoon nutmeg
  • ¼ cup milk
  • 2 cups all purpose flour
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • ¾ teaspoon baking soda
  • 1-teaspoon baking soda
  • 1-teaspoon baking powder
  • ½-teaspoon salt
  • ½ cup unsalted butter (replace with oil)
  • 1 -2 Tablespoon rum

Instructions
  1. Preheat oven to 350 degrees. Grease a loaf pan with baking spray; set aside
  2. In a small bowl, mix together mashed bananas, crushed pineapple, and sour cream, with a potato masher.
  3. Then whisk in eggs, milk, rum and vanilla extract until smooth Add granulated sugar and brown sugar.
  4. In another bowl combine flour, baking powder, baking soda, and salt
  5. Using a handheld mixer, add butter to the dry mixture until fully incorporated, and then gradually add wet ingredients
  6. Continue mixing for about 2 minutes until dry ingredients are fully incorporated. Scrape down sides.
  7. Pour mixture into prepared loaf pan – bake for about 60-75 minutes or until a tooth inserted comes out clean.
  8. Let it cool before slicing.

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