From the recipe collection
Karlang Chips
Thin Samar karlang or gabi slices fried crisp and seasoned with salt, garlic, or chili.
- Prep time
- 25 min
- Cook time
- 20 min
- Yield
- Makes 6 cups
- Audio recipe
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Ingredients
Clear ingredient amounts are adjusted. Check marked ingredients and quantities within brackets. Quantities in the method and cooking times still refer to the original recipe.
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Method
- Wear gloves, peel the taro deeply, and rinse it. Slice into very thin even rounds with a mandoline.
- Soak slices in salted water for 10 minutes, then rinse until the water is less cloudy.
- Dry every slice completely between clean towels. Surface moisture causes splattering and prevents crispness.
- Heat oil to 170°C. Fry in small batches, separating slices with tongs.
- Cook until bubbling slows and the chips are pale golden and rigid, 2–4 minutes depending on thickness.
- Drain on a rack and season while warm with salt, garlic, or chili.
- Cool completely before storing airtight; warm chips trap steam and soften.
