1 taro root, about 2.2 lb (1 kg), peeled

Canola oil, for frying

Preheat the oil in a deep fryer to 350°F (180°C).

Using a mandoline, cut the taro into very thin slices. Fry slices in small batches for 1 minute or until crisp. Drain on paper towels. Season with salt.

Enjoy on their own or with our poke nachos (see recipe).

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