Fried Arrowhead chips also known as ngaku is a snack mostly eaten during Chinese New Year. Making these chips is fun and easy, a healthier alternative than store-bought chips.
Wash and clean arrowhead root thoroughly, and remove the skin with a peeler.
Rinse repeatedly with running water to remove excess starch from arrowhead, this will reduce uneven color at the edge of the chips (brown edges) after frying.
Soak with salty water for 30 minutes.
Pat dry before slicing.
Cut into thin slices with Mandoline slicer.
Heat oil to 140°C to 150°C. To test oil temperature without a thermometer, drop a single chip into the oil. The chip should sink then float after 3 seconds or so. If it doesn’t sink, the oil temperature is probably more than 160°C. If oil temperature too hot, the outer layer of chips will burn before it is completely cooked inside.
Fried over medium heat until golden. Add few curry leaves in the oil for extra flavor (optional).
Remove from heat and drain excess oil on paper towel.
Store chips in airtight container only after they’ve cooled completely.
Video
Notes
This recipe yields 1 kg of chips divided into 50 servings. The nutritional value for reference is for 20 g of chips.