Taro chips are made from the Asian taro root and come in various flavors and cooking methods. Consumers should read labels to ensure they are choosing a healthier option, and can even make their own at home. Popular flavors include salty, spicy, and plain.
Taro chips are chips made from the taro root. This Asian root has a tough, brown outer skin with white, purple-spotted flesh inside. The flavor is savory and delicate and very similar to that of a white potato. Addicts often turn to taro root chips to cut calories and increase nutrient intake. When choosing taro chips, consumers can choose from baked, fried, savory, and spicy items. Some people may choose to make taro chips at home, particularly if they feel homemade food always tastes the best.
Asian grocery stores and large grocery stores often sell bags of these chips made by commercial companies. Those who eat taro chips to aid in weight loss should always read the labels on these manufactured items. If the taro chips look like they were fried in oil, they probably aren’t much healthier than regular chips. It might be helpful to compare these Asian fries to your favorite flavor of potato chips. If the taro version is lower in calories and more in nutrients, switching fried taro for hash browns can still be an upgrade.
Those looking to cut fried foods completely from their diets may want to opt for baked taro chips. They are usually harder to find and may or may not be clearly labeled. The ingredient list often says: If the ingredients lists cooking oil as one of the best ingredients, it’s very likely that the fries have been deep-fried. If the oil is one of the last items on the list, or left out altogether, the taro chips have probably been cooked through. Calories per serving can also be helpful — if the label lists a very large number of calories for just five or six chips, they might not be worth eating for health reasons.
Many eat taro chips just because they like the taste. In these cases, it usually doesn’t matter whether the fries are cooked or fried. Instead, these consumers look at the seasoning on the fries. Typical taro flavors include salty, spicy, and mildly sweet. A couple of popular combinations include ginger and chili flakes or chili powder and sea salt. The most preferred flavor, and usually the most widely available, is plain. This simple variety is often lightly salted to bring out the flavor of the taro root.
Consumers who can’t find these chips, or can’t find the kind they’re looking for, can find the best kind right in their ovens. The taro root should be peeled and cut into pieces about 125cm thick. The cook can then lightly coat the slices with a little olive oil and add any flavorings he likes. The slices should then cook at about 400°F (about 204°C) until crispy and golden brown. This method allows consumers to make any type of taro root chip they like.
Protect your devices with Threat Protection by NordVPN
