Dasheen Chips
- Pare raw dasheens without wetting them.
- Slice evenly about one-sixteenth of an inch thick and soak in plenty of water for one to two hours, changing the water at least once.
- Dry the slices between cloths and fry in deep fat to a straw color.
- Place some chips on paper so that the excess fat may be drawn from them.
- Salt immediately when taken from the hot fat.
Dasheen is a common tuber found all over the world. The root can be used in many foods and was promoted as a crop by the Florida Department of Agriculture and is also known as Taro.
Farmers’ Bulletin 1396 Dasheen, a Southern Root Crop June 1924
