Nigerian Cocoyam Chips (Kokoro)
Photo: Aderiqueza, CC BY-SA 4.0
Nigerian cocoyam chips are a crisp, salted snack made from taro root, known in Yoruba as kokoro. Cocoyam gives you a sturdier, nuttier chip than potato, and the recipe needs only three ingredients. Slicing the tuber thinly is the part that matters, since thin slices fry up crunchy instead of dense. Fry in batches so the oil stays hot and each piece browns evenly.
Instructions
Wash the cocoyam under running water and peel the tuber. Rinse it twice more to remove any remaining dirt.
Slice the peeled cocoyam thinly, cutting it to whatever shape you like for chips.
Put the slices in a pot and sprinkle with salt. Toss them well so every slice is evenly seasoned.
Heat enough vegetable oil in a frying pan for deep frying. Add the slices in batches if the pan looks crowded, and fry until they turn crisp.
Lift the chips out and drain off the excess oil, then serve.
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