Although less fattening than those made from the potato, colocasia chips are equally delicious. Instead of frying the chips, as in the traditional way, I bake them as oven chips. Because of its high starch content, it is advisable to par-boil colocasia, so it becomes much easier to handle.

At home, we used to serve it with Garlic & Sumac dressing on the side, however, you can use whatever sauce you like. 

Serves: 2-3

Ingredients.

·         550 g / 1 ¼ lb colocasia

·         1 ½ tbsp vegetable oil

·         Salt and freshly milled black pepper

Dressing

·         1 fat clove of garlic peeled and crushed to a paste

·         2 tbsp lemon juice

·         4 tbsp extra-virgin olive oil

·         1 tsp sumac

Method.

1. Wash the colocasia and brush away any earth. Peel the colocasia and slice into chunky chips. Rinse a couple of times with cold water to get rid of the excess starch. Put in a saucepan of water, bring to the boil and cook for six minutes. Drain off the water and dry on kitchen paper.
2. Meanwhile, pre-heat the oven to 190 °C / 375 °F, then pour the oil into the baking dish and pop it in the oven for five minutes.
3. Next slide the dried chips gently into the hot oil, giving them a good coating. Season with salt and freshly milled black pepper, pop into the oven for 15 minutes. Take them out and turn them over, bake for another 15 minutes, at this stage, they should reach a light golden colour.
4. While you are waiting for the chips, simply mix the ingredients for the dressing.
5. Drain excess fat onto kitchen paper and serve hot, with the dressing in the middle, dip each chip in and enjoy.