Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Taro and Cassava Chips With Eggplant Dip Recipe
    Lost? Site Map

    Taro and Cassava Chips With Eggplant Dip

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    20 mins

    45 mins

    Pikake21's Note:

    These chips are a nice alternative to the regular potato chip. You can also make them out of breadfruit, which are extra delicious!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric

    For the chips

    • 1 fresh cassava or 1 taro root, bulb
    • oil (for deep frying)
    • salt

    For the eggplant dip


    1. 1
      For the chips.
    2. 2
      Peel the root vegetable and slice very thinly using a mandoline or food processor.
    3. 3
      Heat the oil until it just starts to smoke.
    4. 4
      Place the dried chips in a wire basket and in batches of about a handful, plunge into the hot oil and cook for about 90 seconds until crisp and golden.
    5. 5
      The timing will depend on the temperature of the oil and the thickness of the chips.
    6. 6
      Before beginning the second and subsequent batches, bring the temperature up again, as cool oil does not allow the chips to become crisp and light.
    7. 7
      Drain well and sprinkle with a little salt.
    8. 8
      For the eggplant dip.
    9. 9
      Bake the eggplant at 180°C until very tender.
    10. 10
      This should take about 40 minutes, depending on the size.
    11. 11
      Finely chop the onion and cook in a frying pan with the oil until the onion is soft and golden.
    12. 12
      Near the end of the cooking process add the finely chopped garlic and chilli.
    13. 13
      Take the cooked eggplant and scoop out all the flesh, discarding the skin and stem.
    14. 14
      Place the eggplant flesh in a bowl and gently stir to break it up.
    15. 15
      Add the onion mixture and lime juice and season to taste with salt and pepper.
    16. 16
      Stir through the fresh coriander and pile into a serving bowl.
    17. 17
      Serve with taro, cassava or potato chips.

    Ratings & Reviews:


    Nutritional Facts for Taro and Cassava Chips With Eggplant Dip

    Serving Size: 1 (143 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 121.2
    Calories from Fat 64
    Total Fat 7.1 g
    Saturated Fat 1.0 g
    Cholesterol 0.0 mg
    Sodium 6.7 mg
    Total Carbohydrate 14.7 g
    Dietary Fiber 5.5 g
    Sugars 6.0 g
    Protein 2.2 g

    The following items or measurements are not included:


    Ideas from


    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes