Chinese•budget
Ngaku Arrowhead Chips
These Ngaku Arrowhead Chips are light, crispy, and super easy to prepare. They fry up evenly and are naturally flavorful.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 10 oz ngaku (/ arrowheads (280g))
- Sufficient vegetable oil (for deep frying)
- Salt ((optional))
Instructions
- 1
Cut the tops and bases off each ngaku/arrowheads using a paring knife. Then peel each one, rinse, drain, and pat dry.
- 2
Slice each peeled ngaku/arrowhead with a mandolin into thin and even slices.
- 3
Heat vegetable oil in a wok or a deep fry pan. Drop in sliced ngaku/arrowhead a little at a time into the hot oil so that they do not clump together.
- 4
Deep fry for 3 to 4 minutes until a light golden color. Remove and drain in a metal strainer. Repeat in 2 to 3 batches.
- 5
Sprinkle a little salt over ngaku/arrowhead chips if desired. Transfer into an airtight container.