Taro (yam) chips. Failed experiment… (Eng / Spn)

[sirenahippie]

Greetings, dear vegan family! Today I want to share with you a recipe that didn't turn out well. I think the purpose of this post is to warn you that some cooking techniques aren't compatible with certain ingredients. This recipe is for TARO (YAM) CHIPS, and I wanted to experiment with taro using the same recipe I made a few days ago for PUMPKIN CHIPS, which was delicious, but this taro version was a complete failure.

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¡Saludos querida familia vegana! Hoy he quiero compartir con ustedes una receta que no salió bien. Creo que la utilidad de este post, es advertir que hay técnicas culinarias que no son compatibles con algunos ingredientes. Esta receta es de CHIPS DE TARO (ÑAME), y es que quise experimentar con el taro la receta que hice días atrás de CHIPS DE CALABAZA, la cual quedó deliciosa, pero esta que hice con taro fue un fracaso total.

Taro, or yam as it's known in Venezuela, is a versatile tuber; however, preparing it with this baked chip technique doesn't yield good results. It's worth noting that I followed the same steps as in my pumpkin chip recipe. That said, let's get to my recipe.

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El taro o ñame, como se conoce en Venezuela, es un tubérculo versátil, sin embargo, al prepararlo con esta técnica de chips horneados no hay buenos resultados. Cabe señalar que apliqué los mismos pasos que en mi preparación de chips de calabaza. Dicho esto, ¡vamos a mi receta!

THE RECIPE / LA RECETA

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Time, ingredients and equipment

• Preparation time: This recipe took an hour and a half! Almost all of that time was spent baking.

• Servings: One serving of chips, approximately 50 grams.

The quantities and proportions can be varied according to the availability of ingredients and personal taste, but I don't recommend it.

• 200 grams of taro or yam.

• 2 tablespoons of olive oil.

• 1/2 teaspoon of salt.

• 1/4 teaspoon of garlic powder.

• 1/4 teaspoon of onion powder.

• 1/4 teaspoon of paprika.

• Plate, cutting board, knife, vegetable peeler, baking sheet, spoon, parchment paper, etc.

Tiempo, ingredientes y equipo

• Tiempo de preparación: Esta receta requirió ¡una hora y media! Destinando casi todo el tiempo para el horneado.

• Raciones: Una ración de chips, de aproximadamente 50 gramos.

Pueden variarse las cantidades y proporciones, de acuerdo a la disponibilidad de ingredientes y el gusto de cada quien, pero no la recomiendo hacer.

• 200 gramos de taro o ñame.

• 2 cucharadas de aceite de oliva.

• ½ de cucharadita de sal.

• ¼ de cucharadita de ajo en polvo.

• ¼ de cucharadita de cebolla en polvo.

• ¼ de cucharadita de pimentón en polvo.

• Plato, tabla de cortar, cuchillo, pelapapas, bandeja para hornear, cuchara, papel manteca, etc.

THE PROCEDURE / EL PROCESO

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Peel the taro. Slice it very thinly using a vegetable peeler. Set aside. Here you can see that taro oxidizes very quickly when cut.

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Pelar el taro. Rebanarlo con láminas muy delgadas usando el pelapapas. Reservar. Aquí pueden ver que el taro se oxida muy rápidamente al cortarlo.

In a bowl, thoroughly mix the oil, salt, and spices. Place half of the taro slices in a large bowl. Add half of the oil mixture and stir. Then add the remaining taro slices and the rest of the spiced oil, and mix well so that all the taro is coated in the oil.

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En un recipiente, mezclar bien el aceite, la sal y especias. Servir la mitad de las rebanadas de taro en un bol amplio. Añadir la mitad de la mezcla con aceite, remover. Luego añadir el resto de las rebanadas y el resto del aceite especiado, y mezclar bien, a fin de que todo el taro se impregne con la este aceite.

Arrange the taro slices on a baking sheet lined with parchment paper. Bake in a preheated oven at 180°C (350°F). After 20 minutes, remove from the oven and stir to allow them to dry further and reach the desired crispness.

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Distribuir las rebanadas de taro en una bandeja forrada con papel manteca. Llevar a horno precalentado a 180 °C. Luego de 20 minutos sacar del horno y remover para que se sigan secando y alcanzar el nivel de crocancia esperado.

Continue baking and stirring until the taro chips are dry and crispy. I did this for over an hour, and the taro chips never tasted or had a good texture.

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Seguir horneando y removiendo hasta que los chips se sequen y queden crocantes. Yo hice este proceso por un más de una hora, y los chips jamás quedaron de buen sabor o textura.

I believe the failure of this preparation is due to the high mucilage content of taro, which prevents the spices and salt from adhering. In fact, this preparation remained stuck to the parchment paper. Furthermore, the texture of taro itself prevents it from dehydrating and achieving the necessary crispness.

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Creo que el fracaso de esta preparación se debe a que el taro tiene mucho mucílago, lo que impide que se adhieran las especias y la sal. De hecho, esta preparación quedó depositada en el papel manteca. Por otra parte, la misma textura del taro, impide que se deshidrate y adquiera la crocancia necesaria.

This concludes my post for today, in which I have offered them a failed recipe; and that is because experimentation is also part of what cooking involves. I hope you are encouraged to continue making vegan recipes, which are delicious, nutritious and compassionate towards Mother Earth. I say goodbye wishing health, prosperity and joy to all of you; and remember: Not all days are the same and more importantly: Everything you give, everything you do, will inexorably return to you. Hugs!

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Aquí termino mi post de hoy, en el cual les he ofrecido una receta fallida; y es que la experimentación también es parte de lo que implica cocinar. Espero que se animen a seguir haciendo recetas veganas, que son deliciosas, nutritivas y compasivas con la Madre Tierra. Me despido deseando salud, prosperidad y alegría para todos ustedes; y recuerden: No todos los días son iguales y más importante aún: Todo lo que das, todo lo que haces, inexorablemente volverá a ti. ¡Abrazos!

Image sources

• These photos are my own, and were taken with a Xiaomi REDMI NOTE 9A phone / Estas fotos son de mi propiedad, y las tomé con un smarthone Xiaomi REDMI NOTE 9A

• This time I'm using a divider that @doriangel gave me. Thank you very much for this beautiful gift. / En esta ocasión estoy usando un divisor que me obsequió @doriangel. Muchas gracias por este bello regalo.

Todo el contenido es de mi propiedad y está sujeto a derechos de autor // All content is my property and subject to copyrigh

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Comments

[carolynstahl]

They look yummy anyway. I would eat them for a snack regardless.

At my former work place, taro chips were a big part of one of our dishes. They were deep fried and took a certain temperature to get them right. Your experiment looks like a good way to make jerky. I may try it someday.

[sirenahippie]

Thank you for your kind words, but these baked taro chips don't have a good flavor or texture. However, I think that fried chips, like they did at your work, would be significantly better. I think I'll fry them in the future.

Thank you so much for stopping by, have a wonderful day!

[noemilunastorta]

Not all the recipes exit good , to me I must confess I have a big problem with omelettes 😁😁 I often broke them ah ah by the way in Italy we don't have yam and I don't know if it's easy to cook in a hoven. But the important it's the taste not the look!!

[sirenahippie]

You know, I have the same problem with some baking recipes. For example, I've never been able to make a Swiss roll; it always turns out disastrous.

Baking taro isn't a good option. You use a lot of gas, it takes a lot of time, and you don't get a good flavor or texture. I think frying them, like @carolynstahl said, is a good option.

You might be able to find taro at a specialty store or market.

Thanks for stopping by, have a good day.

[mercmarg]

Buen intento, aunque no soy amante del ñame o taro.

Quizàs la conclusiòn que sacas es vàlida, porque por lo general en las sopas se usa para que esta espese un poco.

Saludos

[sirenahippie]

Yo no es que sea fan tampoco, pero recuerdo que mamá y Tía Chichita lo comían mucho con mantequilla y queso. También en casa se añadían a las sopas. Yo suelo usarlo en cremas de vegetales, porque sí aporta textura y espesa las preparaciones.

Gracias por pasar.

Que tengas estupendo día.