But in the meantime, I wanted to let you in on a little secret ....
Taro root fries are seriously addictive!
These have become a family fave to the Nth degree and are Wonder Boy's favorite fry ever. He even prefers these fries to those you would get at your favorite (ahem) fast food establishment. That's not to say that he's a fan of all Paleo-ish foods I put down before him, but this is a MAJOR SCORE in my book and I'm going to enjoy it!
As a bonus, taro root is seriously inexpensive (a $3 USD jumbo taro root will last our family about a 3 weeks, even with me preparing it at least twice a week) and these little shoestring fries are super simple to make! I have baked them and fried them and either way works well. For seasoning, my crew prefers just a bit of sea salt, garlic powder, and black pepper. You can slice them super thin and make chips or you can make thick slices like home fries. It really IS up to you this time!
This is the way I most commonly prepare and serve our favorite tuber:
Baked Taro Fries
Stuff You Need:
- 1/4 of a taro root, peeled, sliced thin, and cut into strips
- 3 - 4 Tbs grape seed oil
- 1/2 tsp sea salt
- 1/2 tsp garlic powder
- 1/2 tsp black powder
- 1/4 tsp kosher salt
- Preheat oven to 350F.
- Place your taro fries on a parchment lined baking sheet.
- Drizzle the grape seed oil over the fries and use your hands to make sure all fries are coated.
- Once all of the fries are coated in the oil, spread them out in a single layer on your pan.
- Next sprinkle the dry seasonings on the fries.
- Bake for about 20 minutes (depending on the thickness of your fries) until they are a light golden brown color.
- Cool them slightly and serve!
If you are in a rush for time, frying them in your grape seed oil is a quick option. On weeknights when we are often rushed, I will go this route. Either way, the taro comes out crunchy and full of flavor! ENJOY!
