Chili Lime Taro Fries

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  • Do not refrigerate or consume raw. Cook thoroughly.
  • Taro root is very sticky and is very good in soups. Taro root is higher in fiber and lower in calories than white potatoes and is very filling.
  • Makes great potato chips!


  • 1 large taro root, peeled and cut into fries size
  • 2 tablespoons freshly squeezed lime juice
  • ½ teaspoon sea salt
  • ½ teaspoon Ancho chili powder
  • Cooking oil for frying


  1. In a large skillet, heat the cooking oil over medium-high heat. Make sure you have enough oil to completely submerge the fries. Fry the taro root until they turn golden brown.
  2. Using a strainer, transfer the fries into a large bowl.
  3. Sprinkle immediately with salt and Ancho chili powder, then drizzle with lime juice. Toss all the Ingredients together using large spoon until the spices are well distributed. Serve hot.
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