resep keripik talas pedas manis enak dan gurih sebagai kunci sukses usaha rumahan

Choose fresh taro.

Peel the skin of the taro until clean.

Chop the taro with a maximum thickness of 1.5 mm.

Soak the chopped taro briefly in salt water to remove mucus and prevent itching.

Wash the taro thoroughly with running water until completely clean.

Prepare a frying pan and heat oil.

Fry the taro in hot oil over high heat, ensuring they do not stick together.

After approximately 60-70% doneness, remove the chips from the oil and drain them.

Let the chips cool completely before frying them again for the second time.

In the second frying, fry until the chips are browned, indicating they are 100% cooked, then remove and drain them.

Prepare the spices: puree the red chilies, garlic, and salt.

Cut the brown sugar into small pieces and put it in a frying pan with a little water.

Add enough sugar and stir until all the brown sugar melts.

Once the brown sugar has melted and the sauce is a little thick, turn off the heat.

Add the twice-fried chips to the frying pan and stir slowly until the sweet and spicy seasoning coats the chips.

Refrigerate the chips once cool, then they are ready to be served or packaged.

Equipment Needed

Spice Level: