Name: Arbi Chips {Crispy}
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 6-7 Arbi (taro root or colocasia); Peanut oil (for deep frying); Rock salt (sendha namak) (to taste); Black pepper powder (to taste); ½ teaspoon Red chili powder; ½ teaspoon Roasted cumin powder; ¼ teaspoon Amchur powder (dried mango powder)

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These crispy arbi chips make a delicious, indulging snack. Here boiled, thinly sliced taro roots are deep-fried into the oil and seasoned with some Indian spice powders.

This can be consumed during Hindu fasting (vrat, upvas). It makes a filling afternoon snack for your vrat.

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❤️About This Recipe
🧾Ingredients
👩‍🍳Step By Step Photo Instructions
💭Expert Tips
📋 Recipe Card
⭐ Reviews

❤️About This Recipe

Arbi can be consumed during the Navratri vrat or fasting. My family does not eat this root vegetable as fasting food. But it is eaten in the Northern part of India during upvas. Every family has its own tradition and rules. So follow your family’s or if you are not aware of it, consult with your elders.

This fried arbi has a crispy texture. The thickness of the slices makes the difference in the texture. If you have made the really thin slices, then it may break while adding into the oil. Or it may get burnt really quickly in the oil.

If the slices are too thick then it stays soft from the inside. But it still tastes good. But the slices are of medium thickness make nice crispy chips. I like the chips made from medium-thick slices.

🧾Ingredients

Here are the ingredients used in making these delicious, crispy arbi chips. You’ll need the only handful of ingredients.

Oil: For deep frying, I have used peanut oil here as I have made during Hindu fast. On a regular day, you can use canola, vegetable or corn oil of your choice.

Rock salt: During the vrat, regular table salt is not allowed hence rock salt (sendha namak) is used.

👩‍🍳Step By Step Photo Instructions

1) Boil the arbi first. Choose any one method. The time given is approx., it may vary depending on the size of the taro root.
- Pressure cooker: 1 whistle
- Microwave: 4-5 minutes on high power
- Boiling water in a saucepan: 10-15 minutes

2) Once cool to touch, peel and discard the skin. Make thin slices (not too thin, not too thick).

3) Heat the oil in a pan or kadai on medium heat for deep frying. Once hot carefully slide some slices.

4) Fry until golden brown and crispy from both sides. You need to flip them for even browning.

5) Using a slotted spoon, drain the excess oil and remove fried arbi chips to a paper towel lined plate. And add the next batch into the hot oil.

6) While the second batch is frying, sprinkle the salt and spices generously on the fried chips. Do this sprinkling step while chips are still warm, so spices stick to it.

collage of 6 steps showing boiled arbi, sliced, adding into hot oil, crisp, removed to a plate, sprinkle spices

💭Expert Tips

Baking arbi chips:

Coat the boiled taro root slices with spices and a couple of tablespoons oil. Arrange in a baking tray in a single layer.
Baking into 350°F for 7-8 minutes and then broil 2 mins flip and again broil 2 mins.

If making on regular days: Try with different seasonings like garlic powder, onion powder, dried herbs like basil, oregano, etc.

arbi chips in a plate with wood background

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