Thin, crispy taro root chips toasted in coconut oil and seasoned with sea salt — an addictive snack.
Thin slices of taro root are fried in coconut oil until golden and crispy, creating a snack that's simultaneously crunchy and with a subtle earthiness from the taro. A sprinkle of sea salt and a dusting of toasted coconut flakes finish these island crisps perfectly. They're eaten at markets, at home, and everywhere in between across the Solomon Islands.
Serves 4
Peel and thinly slice taro root (about 2mm) using a mandoline or sharp knife.
Heat coconut oil to 170°C in a heavy pot or fryer.
Fry taro slices in batches until golden and crispy, 8–10 minutes per batch. Transfer to paper towels.
While still warm, toss crisps with sea salt, toasted coconut flakes, lime zest, and white pepper.
Don't crowd the pan — fry in batches for maximum crispness.
A mandoline gives uniform thickness and faster, more even cooking.
These are best eaten on the day they're made.
Make sweet crisps by adding cinnamon and brown sugar
Add dried chili flakes for heat
Use cassava instead of taro
Store in an airtight container for up to 2 days.
These crisps are a modern snack adaptation of traditional taro preparations in Solomon Islands cuisine.
Yes, a heavy skillet works, but temperature control is trickier.
It's traditional and complements the taro. Regular vegetable oil works too.
Per serving · 4 servings total
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