Taro and Cassava Chips With Eggplant Dip: A Taste of the Islands

Growing up, summer vacations meant trips to my grandmother’s home. Her garden was a wonderland, bursting with vibrant colors and exotic scents. I remember her showing me how to carefully dig up taro and cassava, their earthy aroma filling the air. We’d always make these crispy chips with a smoky eggplant dip that I’d devour in minutes – a simple yet deeply satisfying snack that always brings me back to her loving kitchen.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Servings: 4-6
• Dietary Type: Vegetarian, Gluten-Free

Ingredients

For the Chips:

• 1 fresh cassava or 1 taro root, bulb
• Oil (for deep frying)
• Salt

For the Eggplant Dip:

• 1 large ripe eggplant or 3-4 small island eggplants
• 1 large onion
• 2 tablespoons olive oil
• 2 garlic cloves
• 2 small chili peppers
• 1 lime, juice of
• Salt and pepper
• 4 tablespoons coriander

Equipment Needed

• Mandoline or food processor
• Large pot or deep fryer
• Wire basket or slotted spoon
• Baking sheet
• Frying pan
• Mixing bowl

Instructions

1. Prepare the Chips: Begin by peeling the cassava or taro root. The skin can be quite thick, so use a sharp vegetable peeler.
2. Slice the Root Vegetable: Using a mandoline or food processor with a slicing attachment, very thinly slice the peeled cassava or taro. Consistent thickness is key for even cooking. Aim for slices about 1/16 inch thick.
3. Heat the Oil: In a large pot or deep fryer, heat the oil over medium-high heat until it just starts to smoke. This is crucial for achieving crispy chips. Use a thermometer to ensure the oil reaches around 350-375°F (175-190°C). Safety first: never leave hot oil unattended.
4. Fry the Chips: Place the dried chips in a wire basket and, working in batches of about a handful, carefully plunge the chips into the hot oil. Be careful to not overcrowd the basket, as this will lower the oil temperature and result in soggy chips.
5. Cook Until Golden and Crisp: Cook the chips for about 90 seconds, or until they are crisp and golden brown. The timing will depend on the temperature of the oil and the thickness of the chips. Watch them closely, as they can burn quickly.
6. Maintain Oil Temperature: Before beginning the second and subsequent batches, bring the oil temperature back up to the optimal range. Cool oil does not allow the chips to become crisp and light.
7. Drain and Season: Remove the cooked chips from the oil and drain them well on paper towels. Immediately sprinkle with a little salt while they are still hot.
8. Prepare the Eggplant: Preheat your oven to 350°F (180°C). Prick the eggplant several times with a fork to prevent it from exploding in the oven. Place the eggplant on a baking sheet and bake for about 40 minutes, or until very tender. The exact timing will depend on the size of the eggplant. You should be able to easily pierce it with a fork.
9. Cook the Onion: While the eggplant is baking, finely chop the onion and cook it in a frying pan with the olive oil over medium heat until the onion is soft and golden. This will take about 10-15 minutes. Stir occasionally to prevent burning.
10. Add Garlic and Chili: Near the end of the onion’s cooking process, add the finely chopped garlic and chili peppers to the pan. Cook for another minute or two, until fragrant, being careful not to burn the garlic.
11. Scoop Out the Eggplant Flesh: Once the eggplant is cooked, carefully remove it from the oven and let it cool slightly. Then, scoop out all the flesh, discarding the skin and stem.
12. Combine Ingredients: Place the eggplant flesh in a bowl and gently stir to break it up. Add the cooked onion mixture, lime juice, salt, and pepper. Season to taste.
13. Stir in Coriander: Stir through the fresh coriander and pile the dip into a serving bowl.
14. Serve: Serve the taro or cassava chips immediately with the eggplant dip.

Expert Tips & Tricks

• Achieving Crispy Chips: The key to perfectly crispy chips is maintaining the correct oil temperature. If the oil is not hot enough, the chips will absorb too much oil and become soggy.
• Preventing Soggy Chips: Be sure to thoroughly dry the sliced cassava or taro before frying. You can pat them dry with paper towels or let them air dry for a few minutes.
• Flavor Infusion: For an extra layer of flavor, try infusing the oil with aromatics like ginger, garlic, or chili peppers before frying the chips.
• Eggplant Prep: Roasting the eggplant whole concentrates its flavor and gives it a smoky depth. Don’t skip the pricking step!
• Spice Adjustment: Adjust the amount of chili peppers in the dip to your preference. If you prefer a milder dip, remove the seeds from the chili peppers before chopping them.

Serving & Storage Suggestions

Serve the taro and cassava chips immediately with the eggplant dip for the best texture and flavor. The chips are best enjoyed fresh.

• Storage: Store leftover chips in an airtight container at room temperature. They will lose some of their crispness over time. The eggplant dip can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheating: To restore some crispness to the leftover chips, you can bake them in a preheated oven at 300°F (150°C) for a few minutes.
• Serving Suggestions: This dish makes a great appetizer or snack. You can also serve it as a side dish with grilled meats or vegetables. A squeeze of extra lime juice over the dip before serving adds a nice touch of acidity.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	250 kcal	13%
Total Fat	12g	18%
Saturated Fat	2g	10%
Cholesterol	0mg	0%
Sodium	150mg	7%
Total Carbohydrate	35g	12%
Dietary Fiber	5g	20%
Sugars	8g	–
Protein	3g	6%

Variations & Substitutions

• Breadfruit Chips: As mentioned, you can also make these chips with breadfruit. The cooking process is the same.
• Sweet Potato Chips: Another delicious option is to use sweet potatoes for the chips.
• Spicy Dip: For a spicier dip, add more chili peppers or a pinch of cayenne pepper.
• Creamy Dip: For a creamier dip, add a tablespoon of tahini or yogurt.
• Herb Variations: Experiment with different herbs in the dip, such as mint, parsley, or cilantro.

FAQs (Frequently Asked Questions)

Q: Can I bake the chips instead of frying them?
A: While frying yields the crispiest results, you can bake them. Toss the thinly sliced taro or cassava with oil and bake at 350°F (175°C) until golden and crisp, flipping halfway through. Baking will take longer and may not achieve the same level of crispness.

Q: Can I make the eggplant dip ahead of time?
A: Yes, the eggplant dip can be made a day or two in advance. Store it in an airtight container in the refrigerator.

Q: What if I can’t find taro or cassava?
A: Potatoes or sweet potatoes make excellent substitutes for the chips.

Q: How do I prevent the eggplant from being bitter?
A: Salting the eggplant before cooking can help draw out any bitterness. Cut the eggplant, salt it generously, and let it sit for about 30 minutes. Rinse and pat dry before baking.

Q: Can I use a different type of oil for frying?
A: Yes, any oil with a high smoke point, such as peanut oil, canola oil, or vegetable oil, can be used for frying the chips.

Final Thoughts

This recipe for taro and cassava chips with eggplant dip is a celebration of simple, fresh ingredients and vibrant flavors. It’s a dish that’s perfect for sharing with friends and family, and one that’s sure to transport you to the warm, sunny shores of the islands. Don’t be afraid to experiment with the variations and substitutions to make it your own. I hope you enjoy making and eating this dish as much as I do! Please, share your results and feedback! Pair with an ice-cold glass of your favorite beverage and enjoy!