1 hr 5 mins
These chips are a nice alternative to the regular potato chip. You can also make them out of breadfruit, which are extra delicious!
My Private Note
Units: US | Metric
For the chips
For the eggplant dip
- 1For the chips.
- 2Peel the root vegetable and slice very thinly using a mandoline or food processor.
- 3Heat the oil until it just starts to smoke.
- 4Place 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.
- 5The timing will depend on the temperature of the oil and the thickness of the chips.
- 6Before beginning the second and subsequent batches, bring the temperature up again, as cool oil does not allow the chips to become crisp and light.
- 7Drain well and sprinkle with a little salt.
- 8For the eggplant dip.
- 9Bake the eggplant at 180°C until very tender.
- 10This should take about 40 minutes, depending on the size.
- 11Finely chop the onion and cook in a frying pan with the oil until the onion is soft and golden.
- 12Near the end of the cooking process add the finely chopped garlic and chilli.
- 13Take the cooked eggplant and scoop out all the flesh, discarding the skin and stem.
- 14Place the eggplant flesh in a bowl and gently stir to break it up.
- 15Add the onion mixture and lime juice and season to taste with salt and pepper.
- 16Stir through the fresh coriander and pile into a serving bowl.
- 17Serve with taro, cassava or potato chips.
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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: