About this recipe:Crispy sweet taro chips are so good, I would consider them almost godly. Just something about that simple treatment of them... However they aren't terribly healthy, even they are based on a vegetable (or is it technically a starch?) At any rate, if I didn't care about my health (and weight) I would eat a whole lot of them.
Heat the oil n a deep pot or a wok over medium heat.
Fry the taro slices in small batches until light golden brown and crisp, turning once.
Let them cool on a paper towel lined plate.
Heat the water and sugar in a pot over medium high heat. Bring to a boil and let boil until the liquid bubbles thickly and is slightly syrupy in consistency, about 5 minutes.
Combine taro slices and syrup in a large bowl and toss to coat taro slices evenly with the syrup.
Take them out and let them cool (on a lightly oiled cookie sheet, if possible). Store them in a container with a tightly fitting lid... unless you and your kids/friends/family eat them all up right away. (They taste best that way anyway!)