Cocoyam chips

Directions

1. Peel the taro then cut into rounds about 10mm thick.

2. Slice each round in half then place in a large bowl of water and set aside to soak for a few hours (this prevents the chips from burning and helps leach out any calcium oxalate that may be within).

3. Drain the cocoyam slices and pat dry.

4. Now heat the oil in a deep-fat fryer or a large wok to about 190°C (when a piece of breadcrumb inserted into the oil sizzles and floats to the top).

5. Add the cocoyam pieces in batches to the oil and fry until golden brown (about 6 or 7 minutes).

6. Drain on kitchen paper, season liberally with salt and serve hot.

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