Day 16 #BM 51 -
Taro or Chama dumpa or Arbi has been in my 'do not use' list, until a few days back when I was going through my bookmarks. I saw that my sister-in-law had mentioned taro chips. It then struck me that they might be good if baked as well.
I know of lot of friends who refrain from buying Taro in fear of frying them in oil. This is definitely going to be a relief!!
So I googled and found a lot of variations. Here is my version.
Taro / Chama dumpa / Arbi 3 medium sized [Make sure they are even shaped so that the chips will all be the same size]
Salt, Red Chilli Powder as needed
Cooking Oil 1-2 Tbsp
Method Of Preparation -
Pressure cook the taro for about 10-15 minutes (or upto 1 hiss). Upon cooling, gently peel the skin.
Slice them into 1/2 cm thick slices.
Meanwhile preheat the oven to 400 °F. Prepare a baking tray by lining it with parchment paper.
In a ziploc bag, add oil, salt and red chilli powder. Toss in the sliced taro, close the ziploc bag and toss it around until all the slices are evenly coated.
Arrange all the slices on the baking tray in a single layer. Bake them for 10-12 minutes.
Broil for 4-5 minutes on each side until they are crisp, carefully monitoring them lest they should burn.
Remove and enjoy them as is or as an accompaniment for Dal or Sambar.
Preparation Time 25 min + Baking time 25 min
Makes approx 25-30 chips