Chembu varuthathu or taro root chips is an easy fried snack. Taro root is sliced thinly and deep fried in oil, just the way you fry Kerala style banana chips. A quick and easy snack to munch with tea or coffee; I made this as an after school snacks for my kids.

Chembu or taro root is a common root vegetable and curries like chembu asthram and chembu ularthiyathu are commonly made with this root vegetable. My grandmother and amma used to make this chips and I also started making whenever chembu is available. Its very easy to make, and I hope you will try it.

If you use coconut oil for frying; then I assure you will get that authentic traditional nutty flavor, though other oils do fine too. Using a mandoline slicer helps in getting thin and even slices.

Adding salt water when the chips are almost fried; gives it a salty taste, so try not to skip it.

Easy Step by Step Method:
Serves 2
I used just half kg taro root; if you plan to make in bulk and store, then use more.

You can scrape off the skin with a knife or use a potato peeler (like I did).

I used a madoline to thinly slice them.

Heat oil in an iron kadai (preferably). Add in a small batch of the sliced taro root and deep fry. Once it is almost done, add in a tsp of salt water...the oil will bubble and sizzle, once it settle down allow it to stay in hot oil for a minute or two or until it is nicely fried and crunchy.

Strain and remove on to a paper napkin. Once cooled down, store in airtight containers.

My kids just happily munched on them while sipping their tea.

Bachelors, novice cooks...its your turn!

Chembu Varuthathu / Taro Root Chips

PREP TIME: 10 mins    |  COOK TIME: 15 mins    |  AUTHOR:: NISA HOMEY

   

  INGREDIENTS

• Chembu/Taro Root: 1/2 kg
• Oil for frying: 1-1 1/2 cups
• Salt water: 1-2 tbsp

  METHOD:

1. Heat an iron kadai or pan with oil.
2. Scrape of the skin (I used a potato peeler) and wash throughly.
3. Using a mandoline slice each taro thinly.
4. Add a handful into the hot oil and fry, when 3/4 done add in 1 tsp of salt water.
5. Once the bubbling stops, fry for another minute and remove the fried chips into a paper towel.
6. Fry the rest the same way.
7. Store in airtight containers.

NOTES

• Using cast iron kadai will speed up the frying process.
• When the salt water hits the hot oil; it will bubble and foam up, so please be a bit cautious when adding salt water.
• I fried this in 3-4 batches.

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