Sembu Chips.Sepankizhangu Chips. Chepang-kizhangu Chips. Arvi Chips. Collacassia / Taro Roots chips.

Ingreidients:

Sembu/Taro Roots 1/4 kilo
Salt
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Tamarind paste 1/2 spoon
Oil for depp frying
Curry leaves – crisply fried to garnish.

Method:

Peel the skin-off from taro roots! Better apply oil before doing so…the veggie is pricky sometimes. Its rich in potasium and calicium deposits!

Now slice them down to thin roundels.

Combine salt, turmeric, chili and tamarind paste and apply this to the chips. Let this sit for 2-4 hours. During this resting period…tamarind dissolves the calcium deposits in the roots! Pretty good huh!

Heat oil in a deep frying pan, Fry few chips at a time. Maybe till it turns brown and crisp!

Leave these over kitchen tissues for a while, Garnish with fried curry leaves as well.

Serve warm as a side dish! Makes better choice with South Indian Meals.