Crispy and light, these Arbi (Taro Root) Chips are a delightful alternative to traditional potato chips, seasoned with aromatic spices for a unique flavor that pairs perfectly with tea or as a savory snack.
Wash the arbi thoroughly to remove all dirt.
Peel the arbi and slice it thinly using a mandoline slicer or a sharp knife.
Soak the sliced arbi in water for about 30 minutes to remove excess starch.
Drain and pat dry the slices using a towel to remove as much moisture as possible.
Heat oil in a deep frying pan over medium heat.
Fry the arbi slices in batches until they are golden brown and crispy. Be careful not to overcrowd the pan.
Remove the chips using a slotted spoon and place them on paper towels to drain excess oil.
While still hot, sprinkle the chips with salt, red chili powder, and chat masala for seasoning.
Serve the arbi chips hot and crisp.
