Print: Coconut-Crusted Taro Fries

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.

Prep

10 min

Cook

29 min

Servings

Difficulty

Medium

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 per serving

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