Peel raw taro corms and slice thinly. Deep fry in oil heated to 380 ° F. Drain on paper towels and salt generously. These may be frozen in jars for later use.
Boil whole unpeeled taro till cooked through. Chill, then slice as thin as possible. Fry in hot oil until crisp (about 10 minutes). Use frying pan or deep fryer. Drain on cake rack, absorbent paper or newspaper, and sprinkle with salt or garlic salt. They may be frozen if desired.
DATE: July 1981
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