Taro And Beetroot Chips With Smoky Coriander Salt

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donna hay

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Ingredients

vegetable oil, for deep-frying

2 (500g) taro, peeled and thinly sliced

1 (300g) large beetroot, peeled and thinly sliced+

¼ cup (125g) sea salt flakes

1 tablespoon coriander seeds

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