taro and beetroot chips with smoky coriander salt
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taro and beetroot chips with smoky coriander salt
  • vegetable oil, for deep-frying
  • 2 (500g) taro, peeled and thinly sliced
  • 1 (300g) large beetroot, peeled and thinly sliced+
  • smoky coriander salt¼ cup (125g) sea salt flakes
  • 1 tablespoon coriander seeds