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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.

Recipe Summary test

10 mins
30 mins
40 mins
2 servings


Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

112 calories; protein 0.9g; carbohydrates 2.1g; fat 11.9g; sodium 27.7mg. Full Nutrition