Fried taro slices

Peel the taro, then cut it into thin slices of varying thickness.

Put the taro slices into clean water and rinse twice to remove excess starch, making the taro slices crisper. Finally, use absorbent paper to pat the taro slices dry.

When the oil is about 60% hot, add the taro slices into the pan one by one to fry them evenly.

Fry the taro slices until they are slightly yellow, then remove from the pan.

Drain the oil from the fried taro slices.

Fried taro slices are actually very fragrant without adding any seasonings, but you can also sprinkle some pepper and salt powder, which tastes really good. (You can adjust this according to your own taste; adding black pepper or barbecue seasoning is also nice)

The taro chips are crispy and absolutely delicious.

So delicious that I can't stop.