Coconut-Crusted Taro Fries
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Little Bites of Beauty
"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, 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 to go to the Chinese supermarket and try to understand what all those weird fruits and vegetables were (yes, the labels were only in Chinese!). Serve as a delicious snack or a salad accompaniment."
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Ingredients40 m servings 112 cals
Original recipe yields 2 servings
- Preheat oven to 400 degrees F (200 degrees C).
- Mix coconut milk, coconut oil, and salt together in a bowl. Add taro root and toss until coated.
- Place coated taro root onto a baking sheet. Sprinkle with coconut flakes; mix well with your hands.
- Bake in the preheated oven for 15 minutes; flip and continue baking until coconut is golden and crispy, about 15 minutes.
- Cook's Note:
- It might seem like there is too much liquid in this recipe, but taro tends to get really dry so this amount is necessary.
Per Serving: 112 calories; 11.9 g fat; 2.1 g carbohydrates; 0.9 g protein; 0 mg cholesterol; 28 mg sodium. Full nutrition