Taro Chips With Avocado Salad Recipe

prep and slice

Peel the taro root using a sharp paring knife or vegetable peeler (wear gloves if you have sensitive skin). Rinse and pat dry. Using a mandoline set to about 1.5–2 mm (or a very sharp knife), slice the taro into uniformly thin rounds to ensure even crisping.

rinse and dry

Place the taro slices in a bowl of cold water and swish to remove excess starch for 2 minutes. Drain and transfer slices to a single layer on clean kitchen towels or paper towels. Pat thoroughly dry — moisture will cause oil splatter and prevent crisping.

heat oil

In a medium heavy-bottomed pot or a wide skillet, heat about 1 cup neutral oil to 350°F (175°C). If you don't have a thermometer, test with one slice — it should sizzle immediately and float.

fry in batches

Fry taro slices in small batches (4–6 at a time depending on pan size) so they have space and stay crispy. Fry, stirring gently, until golden and blistered, about 2–3 minutes per batch. Use a slotted spoon to transfer chips onto a wire rack or paper towels to drain. While still hot, sprinkle each batch with fine sea salt, smoked paprika and a little black pepper.

cool

Let the chips cool completely on a rack; they will crisp further as they cool. Taste and adjust seasoning if needed before serving.

smoke/blister tomatoes

Halve the cherry tomatoes. To blister and impart a smoky flavor, heat a cast-iron skillet or heavy griddle over high heat until very hot. Add 1 tablespoon olive oil and spread tomatoes cut-side down in a single layer. Leave undisturbed until the cut sides are deeply blistered and slightly charred, about 2–3 minutes. Flip and warm the skin side for 30 seconds. Remove from heat and transfer to a bowl. If you prefer a stronger smoke, briefly toss the blistered tomatoes under a broiler for 1–2 minutes or use a handheld smoking gun for 1–2 minutes.

prepare avocado

Halve and pit the avocados. Use a spoon to scoop flesh into a mixing bowl and gently dice with a knife to create chunky pieces. Avoid over-mashing; aim for a mix of small cubes and creaminess for texture contrast.

assemble salad

Add the blistered tomatoes to the bowl with avocado along with the finely chopped red onion and chopped cilantro. Drizzle with remaining 1 tablespoon olive oil and 1 tablespoon fresh lime juice. Sprinkle smoked sea salt, ground cumin, freshly ground black pepper and the optional honey or agave if you want a touch of sweetness. Gently fold everything together, tasting and adjusting salt, lime, or honey as needed.

rest

Let the salad sit for 5 minutes to allow flavors to marry. If made ahead, keep refrigerated up to 1 hour and toss gently before serving; dress more sparingly if storing to avoid the avocados becoming watery.

Arrange a nest of taro chips on a serving platter. Spoon the avocado and smoked blistered tomato salad alongside or on top of the chips, depending on presentation preference — chips can be used to scoop the salad or the salad can be served as a topping. Finish with a light sprinkle of extra smoked paprika and an extra pinch of smoked sea salt if desired. Serve immediately with lime wedges for squeezing over.