Ever heard of baked taro fries? They’re about to become your new favorite vegetable dish.
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 more exotic 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 going to the Chinese supermarket and try to understand what all those weird fruits and vegetables were (yes, the label was only in Chinese!).
It took me a while to figure out that what the not-so-natural-looking Taro Milk Tea claims to be me made of is that hairy rounded root I used to see right next to the potato section.
Once you cut it, this ugly looking root will show itsbeautiful light lilac color. It has a mild taste and it matches perfectly with coconut.
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- Total Time: 35 minutes
- Yield: 2 servings 1x
Description
These Coconut Crusted Taro Fries are a delicious and exotic alternative to regular fries, offering a mild taste that pairs perfectly with coconut.
Ingredients
- 1 large taro root
- 1 tablespoon coconut oil, melted
- 2 tablespoons coconut milk
- 1 tablespoon coconut flakes
- 1 pinch Himalayan salt
Instructions
- Preheat the oven to 400°F (200°C).
- Peel the taro root and slice it into thin strips, resembling fries.
- In a large bowl, combine the melted coconut oil, coconut milk, and a pinch of Himalayan salt.
- Add the taro strips to the bowl and toss them thoroughly in the coconut mixture until they are well coated.
- Spread the coated taro strips evenly on a baking sheet lined with parchment paper.
- Sprinkle the coconut flakes over the taro strips.
- Bake in the preheated oven for 20-25 minutes, turning halfway through, until the fries are golden brown and crispy on the edges.
- Remove from the oven and let them cool slightly before serving.
Notes
Taro fries are a great alternative to potato fries, especially for those avoiding nightshades. They have a mild flavor that pairs well with coconut. Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven to maintain crispiness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2
- Sodium: 150
- Fat: 6
- Carbohydrates: 28
- Fiber: 4
- Protein: 2
- Cholesterol: 0
I am sure you are going to love these delicious Coconut Crusted Taro Fries, and if you do don’t forget to share the recipes with your friends!
And if you have another favorite root you love to turn into fries, please let me know in a comment below! I am always looking for new inspiration!
Un bacio!
Ambra Torelli
Frequently Asked Questions
What is the best way to cut taro for fries?
Slice the taro into even sticks, about 1/4 to 1/2 inch thick, to ensure they cook evenly and achieve a nice crispy texture.
Can I use fresh coconut instead of desiccated coconut for the crust?
Fresh coconut can be used, but make sure to finely grate it so it adheres well to the taro fries and provides an even coating.
How do I ensure the coconut crust sticks to the taro fries?
Coat the taro sticks in a light layer of oil or a binding agent before rolling them in the shredded coconut to help the crust adhere better during baking.
