I am a immigrant who now calls Australia ,home. My blogs are pieces of my life ,my sense of wonder that I want to share with you. Visit my blog at www.theeconomicsocio.com
Published June 16th 2020
We love our markets. They showcase the local culture, produce and most importantly, the community. In these COVID 19 times, you pretty much want to make the most of what is on offer.
One afternoon, my husband comes home with this giant taro root he found at our local farmers' market. This starchy veggo is high in fibre and has a subtle distinct taste. When in doubt, we turn to our favourite friend. Google enlightened me on the variety of taro roots, warned me about the itch, and served up some cool recipes.
I was craving chips and decided to do healthy chips. Yup, they exist!
This is my three-step recipe for some easy taro chips.
Step 1 - Scrape the skin of the root. Thinly slice the root and soak the slices in saltwater. Step 2 - Drain the water from the slices. Marinate the slices with salt and red chilli powder. Step 3 - Roast the chips in your preheated oven at 175 deg for 20 minutes till crisp.
The purple hue adds an interesting effect to the otherwise humble veg. To be honest, nothing comes close to my salt n vinegar potato chips though.