Ever heard of baked taro fries? To all the AIP-eaters, nightshade-intolerants, and healthy fries-lovers, this recipe is a total game changer! Yams are great to replace normal potatoes, but when you get tired of that sweet taste and want something a bit more starchy, taro is a great alternative. Taro is a delicious root vegetable I learned to love while I was living in Macau. One of my favorite things to do when I was there was to go to the Chinese supermarket and try to understand what all those fruits and vegetables were (yes, the labels were only in Chinese!). Serve as a delicious snack or a salad accompaniment.
Ingredients
- 2 tablespoons coconut milk
- 1 tablespoon coconut oil , melted
- 1 pinch Himalayan salt
- 1 large taro root , peeled and sliced into thin strips
- 1 tablespoon coconut flakes
Instructions
-
1
Preheat oven to 400 degrees F (200 degrees C).
-
2
Mix coconut milk, coconut oil, and salt together in a bowl. Add taro root and toss until coated.
-
3
Place coated taro root onto a baking sheet. Sprinkle with coconut flakes; mix well with your hands.
-
4
Bake in the preheated oven for 15 minutes; flip and continue baking until coconut is golden and crispy, about 15 minutes.
Nutrition Facts
Per serving
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