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Arrowhead Chips Recipe
There are many methods of salting the chips. Some people soak the arrowhead (either before or after slicing) in salt water before air drying. Some people add salt to the oil when deep-frying – I suggest using 1/4 tsp of salt to prevent over salting. The last method which is my preferred method (covered in this recipe) is to salt them after they are deep fried.
- 1 kg arrowhead (chiku, ngaku) with stalks on
- vegetable oil for deep-frying
- sea salt to taste
You also need
- mandoline slicer
- vegetable peeler or paring knife
- kitchen paper towel or tempura paper
- Peel the skin of each arrowhead using a knife but leave each stalk intact.
- Using a mandolin, hold each arrowhead by the stalk and carefully shred the arrowhead to thin circular “potato chips”.
- Pat dry sliced arrowhead with paper towels. Spread them out on large plates and air dry for about 3 hours.
- Heat oil in a wok (the oil should cover about 1 1/2 cm of your casserole). Test the temperature by inserting a bamboo chopstick in the hot oil. The oil is ready when you see small bubbles gathering around the chopstick. If using deep fryer, preheat to 180°C (356°F).
- Deep fry arrowhead chips, in small batches, and take them out when they turn light golden brown. Drain fried arrowhead chips on paper towels or tempura paper. Season to taste with salt.
- When the arrowhead chips are cooled, store them in air-tight containers.
Noob Cook Tip
- When deep frying, take out the chips as soon as they turn light golden brown. They will turn a slightly darker golden shade as they cool down.
- Feel free to use any amount of arrowheads, as long as you deep fry them in batches.