I used the white gabi/taro variety for making this chip. Two taro varieties are available here, white and pink. The pink (we call it red actually) has pink flesh and shade of the same color on base of stalks. The white variety has a clean white flesh and a regular green stalks. White plant grows much taller than pink.
I have never eaten any taro chips before conducting this procedure.
1) Gather taro corms. Discard any with grown shoots or cut apex. Corms with grown shoots are not meant for cooking. Those with cut apex probably had grown shoots and merchants want to hide its true status.
2) Wash with water to remove adhering dirts. Taro came from underground. Sure it has adhering soil particles.
3) Remove peels with a vegetable peeler or a guided knife. The latex oozes out then the surface turns brown. Dip in water often to prevent this.
4) Using the same tool for peeling, slice it thinly and uniformly. Thin to facilitate fast cooking and uniform to achieve even fry.
5) Soak in water immediately to prevent browning reaction. Do the peeling above the water bath so the slices fall in.
6) Wash the slices in several changes of water to remove latex. I did wash mine five times.
7) Drain off water through a strainer. Tap the strainer several times to remove as much water possible.
8) Fry in oil over medium heat until the slices became curled and light yellow to light brown. Remove from oil and place on clean towel or paper to remove excess oil.
9) Sprinkle powdered flavor if desired. The plain taro flavor and crispy texture are enough for me. No need to add additional powder.
Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.