Pupu Chips

• Taro root*
• Deep fat for frying
• Garlic salt

Wash but don’t peel taro. Boil until barely tender but not mushy. Cool and peel. Chill thoroughly, then slice as thin as possible. Fry in hot, deep fat until crisp and brown. Drain on paper towel and sprinkle with garlic salt while hot. Sweet potato may be substituted if taro not available.

*Taro – large brownish starchy tuber.