Chembu Chips | Taro Root(Arbi) Chips | Colocasia Chips

Chembu(colocassia/ taro root) is available in two types- the big ones(popularly called cheema chembu in our place) and small ones(kannan chembu in our place). Chembu(taro root) is a rich source of dietary fiber and carbohydrates. They have many important vitamins and minerals in them. The stem and leaves are also edible of chembu (taro root). Chembu chips are quite addictive and tastes delicious. Mom uses the bigger ones to make the chips and I have also used the cheema chembu to make these fries.Usually Onam season is the time when different types of chips is fried like banana chips, nurukku upperi, kappa chips and so on. They are simple to make and hardly have anything in the ingredients. The only hard part is even cutting of the slices so that the frying part becomes much easier. Try these out, they are quite addictive !!

Preparation time ~ 15 mins
Cooking time ~ 30 mins
Serves ~ a small bowl
Ingredients
chembu(colocassia) 2-3 big ones
salt to taste
oil to deep fry

Method

• Scrape the skin of taro root using a knife or peeler(The larger chembu hardly causes skin irritation so there is no issue if you wash in water ,the smaller ones may cause skin irritation and itch).
• Wash under running water and pat dry with a kitchen towel. Using a grater or knife cut small roundels of equal thickness. Else some gets browner faster. I cut with a knife alone.
• Heat oil in a kadai upto 2 inches deep. Slide the sliced chembu in oil.Don't overcrowd the wok and leave enough space for the chips to dance and fry.

• In the meantime,keep a small bowl with salt and water in it ready. When the chips starts to cling ,then pour a tsp of salt water in the oil on low flame. (the oil is hot and when you pour water you may get hot splashes,so reduce flame and pour.Also, wait till the bubble settle to do further actions).
• Fry till golden brown and drain with a slotted spoon on a paper towel. Cool completely before storing if you make larger batches or else just munch it over tea.

NOTES
* Remember to add salt water in oil and not after draining the chips else the chips become soggy if added after draining.
* Even browning is the key to getting it right. Try and cut the slices in equal thickness so half the work is done to get it right.

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Kappa Chips
Nurukku Upperi
Jackfruit (Chakka)Chips
Upperi kappa Varuthathu
Kerala Chips( Upperi)