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Taro Chips with Roasted Artichoke Chutney
Recipes
Ingredients:
Taro Chips:
– 8 cups cooking oil
– 1 pound taro, peeled and cut into 1/16-inch-thick slices – ideally using a mandoline*
– Salt to taste
– Chaat masala* to taste (optional)
Roasted Artichoke Chutney:
– 1 8- to 10-ounce package frozen artichokes, thawed, drained, and chopped
– 1 1-inch piece ginger, peeled and chopped
– 2 to 3 serrano chiles, seeded and chopped
– 2 to 3 cloves garlic, chopped
– 4 teaspoons olive oil, plus more for serving
– 1 teaspoon dry fenugreek leaves (kasoori methi) [See notes.]
– 1 teaspoon crushed black peppercorns
– 1/2 teaspoon salt, or more to taste
– 1/3 cup shredded Real California Dry Jack cheese, room temperature
– 1/3 cup shredded Real California white Cheddar cheese, room temperature
– 1/4 cup Real California sour cream, room temperature
– 1 ounce Real California cream cheese, room temperature
– 2 tablespoons mayonnaise
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Directions:
To make the Taro Chips: In a large heavy saucepan, heat oil to 250°F.
Add a handful of taro slices and cook until browned and crisp, 1 to 2 minutes, flipping halfway through. Transfer chips to a paper towel-lined plate or platter and sprinkle with salt and chaat masala, if using. Repeat with remaining taro.
To make the Roasted Artichoke Chutney: Preheat oven to 350°F. Meanwhile, in a medium bowl, combine artichokes, ginger, chiles, garlic, oil, fenugreek, peppercorns, and salt and set aside to marinate.
Transfer artichoke mixture to a rimmed baking sheet and bake until mixture begins to char, 10 to 15 minutes. Set aside to cool to room temperature.
Transfer artichoke mixture to a food processor. Add cheeses, sour cream, cream cheese, and mayonnaise and process to a smooth paste. Add more salt to taste.
Transfer to a serving bowl and drizzle with olive oil. Serve with taro chips.
*Notes:
Look for taro at Asian supermarkets. Or buy already-made taro chips and omit making your own.
Look for chaat masala and fenugreek leaves at Asian supermarkets and spice shops.
Recipe by Chef Manish Tyagi / @chef_manishtyagi
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© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.