Taro Chips with Roasted Artichoke Chutney

Recipes

recipe.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 :Dry Jack, White Cheddar, Indian, Chips, Chutney, Chip and Dip, Artichokes, Taro, Summer Snacking recipe.find-buy

recipe.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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