Tarot Root Chips
1 “kolokassi” (tarot root)
peanut oil for frying (or sunflower oil if you prefer)
1/2 finely chopped red or green chile (seeds removed)
1 finely chopped small tomato (seeds removed)
1 ripe avocado
1/4 cup finely chopped onion
1 tablespoon lime juice
1/2 teaspoon lemon juice
1/2 cup finely chopped coriander
salt to taste
pepper to taste
Tarot Root Chips
1. Peel the rough outer skin exposing the white flesh of the “kolokassi”. It may feel a bit slime-y. That is OK. Do not wash the “kolokassi” as it will become even more slime-y. Also note that raw “kolokassi” is toxic and cannot be eaten! It is fine to eat if cooked, but raw “kolokassi” is inedible because it contains toxic levels of calcium oxalate crystals.
2. Slice the “kolokassi” with a mandoline slicer, producing thin and even slices. I had only a peeler at hand, so I carefully peeled slices off the “kolokassi”. The slices were about the same thickness, but weren’t the same shape. This doesn’t matter once they are fried.
3. Heat the oil on the stove to medium temperature. If the oil is too hot, it will turn the “kolokassi” brown too quickly and your chips will burn.
4. Add 6-10 “kolokassi” slices to the oil at a time and fry for about 3-4 minutes until the slices turn very light golden brown. The trick is not to over-fry the slices. Otherwise you will get brown cardboard. Not tasty. Having said that, remember that raw “kolokassi” cannot be eaten so ensure that the slices are cooked!
5. Remove from oil and place on a paper towel so that the towel can soak up any excess oil. Sprinkle with salt to taste while still hot. Leave to cool and enjoy with a dip of your choice!
And for those of you who are interested in the guacamole dip, here it is in very quick fashion:
1. Mix together all ingredients in a bowl with a fork so that the mixture becomes smooth and enjoy!