Pacific Taro Chips

Taro has fed Pacific islanders for thousands of years, and no part of the corm goes to waste. Sliced thin and fried, it becomes the islands’ answer to the potato chip — a crunchy, nutty snack sold in paper cones at markets across Fiji, Samoa, Tonga and Hawaii.

The beauty of taro chips is the texture: shatteringly crisp outside with a subtle, earthy sweetness that begs for a little sea salt or a chilli-lime sprinkle. They are the perfect partner for kokoda, oka or a cold drink on a hot afternoon.

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