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Taro root is a starchy root vegetable originally cultivated in Asia but now enjoyed around the world. It has brown outer skin and white flesh with purple specks throughout. When cooked, it has a mildly sweet taste and a texture like a potato.
Taro root is very versatile. You can boil, roast, stir-fry, fry, or bake it to prepare it for a variety of recipes. Taro root is commonly added to savory dishes or fried as a snack. You can use Taro root to make pancakes, stews, and soups.
Store them in a cool, dark place for no more than a couple of days.
Homemade Taro Chips
2 taro roots (large, rinsed and peeled then sliced)
8 cups canola oil