Tahitian Taro Chips

Taro arrived in Polynesia with the first voyagers and became one of the most revered foods of the islands — a staple of the ahima’a earth oven and a crop grown in flooded terraces across Tahiti. Modern island cooks found that the starchy root also makes a spectacular chip, with a nutty flavor and creamy interior that potato chips can’t touch.

What makes them great is that unexpected richness: each chip is shatteringly crisp on the outside with a faint, sweet earthiness inside, brightened by a squeeze of lime and a pinch of salt. They are the appetizer that introduces the sacred root of the islands to anyone who thought they knew chips.

Tahiti recipes →