Appetizer: United States – American Samoa – Taro Chips

Serving Size: 6

Approximate Time

Prep 20 min

Cook 4 min

Additional 10 min

Total 35 min

Ingredients

- 2 lb (900 g) taro root (about 3 medium roots)
- 3 cups (720 ml) coconut oil, for deep frying (refined or unrefined)
- Sea salt, to taste
- Optional: 2 tbsp (10 g) toasted shredded coconut, for finishing
- Optional oven method: 2 tbsp (30 ml) melted coconut oil (for tossing)

Instructions

Short Description:
Crisp, thinly sliced taro root fried or baked with coconut oil and finished with sea salt for a simple Pacific Island snack. These taro chips highlight American Samoa’s use of coconut and local taro root.

Regional Notes:
This American Samoa version emphasizes coconut oil and sea salt rather than heavy spices, reflecting local ingredients and traditional preparation. Unlike mainland potato chips, these use taro (a staple root) sliced paper-thin and often finished with toasted shredded coconut or just sea salt.

1. Peel the taro roots and discard ends. Using a mandoline or very sharp knife, slice the taro as thinly as possible, about 1/16 inch (1.5 mm) thick.
2. Place slices in a large bowl of cold water and swish to release excess starch; change the water and repeat until water runs mostly clear (2–3 rinses). Soak 5 minutes if slices feel very starchy.
3. Drain the slices in a colander and pat very dry in a single layer on clean kitchen towels or paper towels; any surface moisture will cause oil splatter.
4. For frying: heat coconut oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). Fry the taro in small batches (do not overcrowd) 2–4 minutes, stirring or flipping so slices cook evenly, until pale golden and crisp.
5. Using a slotted spoon, transfer chips to a paper towel–lined tray to drain. While still hot, sprinkle with sea salt to taste and, if using, a light dusting of toasted shredded coconut so it sticks to the warm oil.
6. For a lower-oil oven method: preheat oven to 375°F (190°C). Toss a single layer of taro slices with 2 tbsp (30 ml) melted coconut oil to coat lightly. Arrange in a single layer on parchment-lined baking sheets and bake 12–18 minutes, flipping once halfway, until edges are golden and chips are crisp. Watch closely toward the end to avoid burning.
7. Let chips cool for 5 minutes to crisp fully, then adjust seasoning and serve at room temperature as a starter or snack.