taro & kabocha chips

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One tradition I remember from my childhood is this snack mix during Lunar New Year. The kitchen at my grandparents flat would be bustling days before the holiday and they would make a giant glass jar of fried taro (prosperity) and lotus root chips with peanuts (longevity and honor) to serve to guests who came to pay their respects during the New Year. 

 

1 kabocha squash

1 fresh taro root

 

  • Preheat oven to 400°F (200°C).

  • Cut the squash in half, remove the seeds. In segments, cut off the thick skin squash skin. Cut off the tough taro skins. 

  • Then, using a mandoline, thinly slice the vegetables 1/16" thick (1.5mm). Put all the slices into a bowl.

  • Spray lightly with olive oil, using your fingertips to coat each slice evenly.

  • Lay on lightly sprayed baking sheets without the pieces touching one another.

  • Bake for 12-15 minutes, until crisp. Rotate the baking trays after 6 minutes (top to bottom, front to back). Keep an eye on them for the last few minutes, and take out the pieces that have turned crisp and slightly golden first. They can go burn in a matter of seconds. If pieces are still quite soft, flip them over and put them back into the oven for another minute or so. If slightly soft, it will crisp up when cooling. Serve or let cool completely and store in an airtight container (if you have any left!) for up to 3 days.

For more Lunar New Year recipes, see Turnip CakesDan Dan Noodles, Mushroom Bao, Dumplings, Lotus Root Chips, Almond CookiesRed Bean Soup​, Taro Tapioca Pudding

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