Taro Roots Chips And Guacamole

Taro Roots Chips And Guacamole

Taro Roots Chips And Guacamole



For taro roots chips:

  • 500 to 600 g of taro root
  • 1 teaspoon of smoked paprika
  • 1 tablespoon of onion powder
  • half teaspoon of salt
  • oil for frying

For guacamole:

  • 1 ripe avocado
  • 1 small red onion
  • 6 branches of coriander
  • 1 tomato
  • the juice of a lime
  • 1 red chilli (more or less according to taste)
  • 1 pinch of powdered cumin
  • salt



We start by preparing the guacamole. Peel and cut the red onion into a small cubes and set aside. Finely chop the red chilli and set aside. Remove the seeds and cut in small cubes the tomato and reserve. Chop the coriander branches and set aside. Cut the avocado in half and remove the seed and reserve the seed. Remove the skin and put the avocado flesh in a large bowl, pour the lime juice immediately and crush the flesh with a fork. Then add the onions, chilli, tomato, coriander, cumin and salt. Mix well. Put the avocado seed in the center to prevent the guacamole from oxidizing and becoming a little brown. Cover and keep cool until the chips are ready.

In a saucepan heat the oil for frying. Peel the taro root. You can do the shapes of your choice (round, triangle, square, etc.) and using a mandolin make strips of about 3 mm. Once the oil is hot, fry the slices of taro. Leave it golden but not burn it is necessary to watch because it cooks quickly. Put the chips on a paper towel to remove excess oil. In a small bowl mix together the smoked paprika, onion powder and salt. Once the chips are drained, put them in a large bowl and pour over the seasoning. Shake to mix well, it’s ready.  Before serving remove the avocado seed from the guacamole.  Enjoy with guacamole as gadjack.

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