Spiced Taro Root* crisps

taro chips.jpg

* “Kolokasi” in Greek.

They are perfect! Crunchy, crispy and perfectly seasoned, they are the best company to a summer night’s drink. We Cypriots are used to eating taro root (kolokasi), braised in tomatoes and celery; A dish I must admit is one of my favourites. But fried taro root chips are simply irresistible. Take care to slice them thinly and fry over medium heat, to retain crispiness.



  • 4 cups thinly sliced taro root (use a mandoline for best results)
  • Plenty of sunflower oil for deep frying

For the seasoning mix

  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • ½ tsp black pepper
  • ½ tsp paprika
  • a pinch of cayenne
  • 1 tsp sea salt


Mix together all seasoning ingredients in a small bowl.

Heat about 3 cm of sunflower oil over medium heat. Fry the slices in batches (don’t over crowd the pan). Cook until golden and crisp. Remove with a slotted spoon. Drain on platters lined with kitchen paper.

Sprinkle with the seasoning mix and serve.

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