* “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.

Crunch!

Ingredients

• 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

Method

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.