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Ingredients
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Chips
Spicy Aioli
Method
Chips
- 1
Prepare the Taro
Peel the taro root and slice it thinly using a mandoline or sharp knife to achieve even slices about 1/8 inch thick.
- 2
Heat the Oil
In a large pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 3
Fry the Chips
Carefully add the sliced taro to the hot oil in batches, ensuring not to overcrowd the pot. Fry for about 3-5 minutes or until the chips are golden brown and crispy.
- 4
Drain and Season
Remove the chips with a slotted spoon and drain on paper towels. While they are still hot, sprinkle with salt to taste.
Spicy Aioli
- 5
Mix the Ingredients
In a bowl, combine the mayonnaise, minced garlic, Sriracha sauce, lemon juice, salt, and pepper. Stir well until all ingredients are fully incorporated.
- 6
Taste and Adjust
Taste the aioli and adjust seasoning with more Sriracha for heat or salt as needed.
- 7
Chill Before Serving
Cover the aioli and refrigerate for at least 30 minutes to allow the flavors to meld.
