Author Notes: Ever heard of baked Taro Fries? To all the AIP eaters, nightshade intolerants and healthy fries lovers, this recipe is a total game changer!
Yams are great to replace normal potatoes, but when you get tired of that sweet taste and want something a bit more starchy, taro is a great more exotic alternative!
Taro is a delicious root vegetable I learned to love while I was living in Macau. One of my favorite things to do when I was there was going to the Chinese supermarket and try to understand what all those weird fruits and vegetables were (yes, the label was only in Chinese!).
It took me a while to figure out that what the not-so-natural-looking Taro Milk Tea claims to be me made of is that hairy rounded root I used to see right next to the potato section.
Once you cut it, this ugly looking root will show its beautiful light lilac color. It has a mild taste and it matches perfectly with coconut.
I am sure you are going to love these delicious Coconut Crusted Taro Fries, and if you do don’t forget to share the recipes with your friends!
And if you have another favorite root you love to turn into fries, please let me know in a comment below! I am always looking for new inspiration!
Ambra Torelli —Ambra Torelli
piece large Taro Root
tablespoon Coconut Oil, melted
tablespoon Coconut Milk
tablespoon Cocount Flakes
pinch Himalayan Salt
- Preheat the oven to 400 F.
- Peel the taro root and slice it into thin strips.
- In a plate combine coconut oil, milk and salt and toss the taro strips in the mixture. It might seem like there is too much liquid, but Taro tends to get really dry so this amount is necessary.
- Place the taro strips on a cookie sheet, sprinkle the coconut flakes on top and mix well with your hands.
- Bake for 15 minutes. Turn the taro fries and bake for an additional 15 minutes the coconut coating starts becoming golden and crispy.