Name: Coconut-Crusted Taro Fries recipe
Ingredients: 2 tablespoons coconut milk;1 tablespoon coconut oil, melted;1 pinch Himalayan salt;1 large taro root, peeled and sliced into thin strips;1 tablespoon coconut flakes

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Ingredients

2 tablespoons coconut milk 1 tablespoon coconut oil, melted 1 pinch Himalayan salt 1 large taro root, peeled and sliced into thin strips 1 tablespoon coconut flakes

Nutrition Info

112.1 calories carbohydrate: 2.1 g cholesterol: : - fat: 11.9 g fiber: 0.6 g protein: 0.9 g saturatedFat: 10.4 g servingSize: - sodium: 27.7 mg sugar: 0.2 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

2 servings

Recipe Note

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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