Once the oil is hot, thinly slice the taro root using a mandoline slicer directly into the hot oil. Do not overcrowd the pan. Leave enough space for the chips to fry evenly. Gently stir the chips ...

It’s a root vegetable, also a tuber ... “I have also made taro chips in the past by slicing it really thin and frying until crispy,” says Bazahm. And of course, taro is a popular bubble ...