Trim off the ends of the root and peel it. You can use a vegetable peeler or cut off the skin with a knife. Wear disposable gloves when peeling taro or coat hands with cooking oil or vinegar to avoid skin irritation. Rinse after peeling and pat dry.
Cut crosswise into thin rounds. The thinner the better. You can use a mandoline slicer on the lowest setting to do that.
Transfer the taro slices to a large bowl full of salted water (add two teaspoons salt) and let soak for about 1 hour. It will help to prevent discoloration and rinse off slime and excess starch. Drain and rinse a few times. Pat dry with paper towels.
Pour about 3 inches of the oil into a deep heavy pot or wok and heat it to 320°F (160°C). Add the chips in a single layer and deep-fry until golden brown and the edges curl up, for about 4-5 minutes, stirring halfway through. Fry in small batches to avoid overcrowding.
Using a slotted spoon, transfer the chips to a baking sheet lined with paper towels to drain. Sprinkle lightly with sea salt immediately, while the chips are warm. Continue with the remaining chips.
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. In a bowl, toss the taro chips with olive oil. Arrange on a baking sheet in a single layer. Bake about 15 minutes, flipping halfway through, until golden brown. Sprinkle with sea salt, while the chips are still warm.
In a bowl, toss the chips with the olive oil. Air fry on 360 degrees for about 5 minutes, shaking halfway through, until golden brown. Sprinkle with sea salt and enjoy.
Trim off the ends of the taro root and peel it.You can use a vegetable peeler or cut off the skin with a knife. Wear disposable gloves when peeling taro or coat hands with cooking oil or vinegar to avoid skin irritation. Rinse after peeling and pat dry. Cut into 1-inch (2.5cm) cubes.
Place the taro cubes together with 1 teaspoon of sea salt into a medium pot filled with water (enough to cover the taro by an inch or two). Bring to a boil, reduce the heat, and simmer for about 5 minutes,until the root is almost tender (it should still hold its shape). Carefully drain in a colander trying not to break the pieces.
Heat the olive and sesame oil in a skillet over medium-high heat. Add the taro and sauté, stirring frequently, until golden on all sides, for about 5 minutes. Add the honey, rice vinegar, garlic, and the remaining teaspoon of salt and cook for 1 minute, tossing carefully to glaze the taro cubes. Garnish with cilantro and sesame seeds.
Sauteed taro recipe adapted from “Roots” by Diane Morgan.