Coconut-Crusted Taro Fries

Ever heard of baked taro fries? To all the AIP-eaters, nightshade-intolerants, and healthy fries-lovers, this recipe is a total game changer!

Yams are great to replace normal potatoes, but when you get tired of that sweet taste and want something a bit more starchy, taro is a great, more exotic alternative. Taro is a delicious root vegetable I learned to love while I was living in Macau. One of my favorite things to do when I was there was to go to the Chinese supermarket and try to understand what all those weird fruits and vegetables were (yes, the labels were only in Chinese!).

Serve as a delicious snack or a salad accompaniment.

Step: 1

Preheat oven to 400 degrees F (200 degrees C).

Step: 2

Mix coconut milk, coconut oil, and salt together in a bowl. Add taro root and toss until coated.

Step: 3

Place coated taro root onto a baking sheet. Sprinkle with coconut flakes; mix well with your hands.

Step: 4

Bake in the preheated oven for 15 minutes; flip and continue baking until coconut is golden and crispy, about 15 minutes.

Per Serving: 112 calories; protein 0.9g; carbohydrates 2.1g; fat 11.9g; sodium 27.7mg.

The most clear way to choose a side dish is to look at your main dish (pasta, chicken, seared tofu) and choose more different. If you’re making pasta, make sure for a simple healthy dish . Making steak? Go for something light. If you’re want to cooking stir-fry with rice, it must not a good idea to adjust with make a rice salad.

One make sure is also can apply to cooking process . You don’t want to push more often your oven by making to do list three dishes at once in there, or be juggling four pans on the cooking items . But sometimes you can made a dish do double-duty .