Instructions: Peel taro root. First, for the chips, take your peeler and peel approximately one cup of long taro shreds. Reserve for frying.

Take the remaining taro and cut it up into rough 2-inch chunks. Place in a sauce pan, covering with cold water. Boil root until tender. Strain into a colander, reserving 1 cup of the liquid.

In a food processor, pulse taro, adding little dabs of butter as you go, along with some of the cooking liquid to make a smooth consistency. Remove and season with salt and pepper.

For the chips: Heat a couple of cups of peanut or grapeseed oil to 350 degrees. Drops shreds into oil in small batches. Remove when crisp (the chips should still be light in color) and salt and pepper to taste. (Makes garnish for 4 servings)

This recipe yields 4 servings.

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