Celery Puffs
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Taro Chips (Bong Lon – Chinese Variety Only)
Peel skin off the Taro. Slice Taro very thin, then wash in salt water; let it dry. Deep fry sliced Taro in oil, a little at a time.
Peel skin off the Taro. Slice Taro very thin, then wash in salt water; let it dry. Deep fry sliced Taro in oil, a little at a time.
