Since I’ve discovered arrowroots (aka arrowheads) I keep on experimenting with them and these chips are a part of my recent experiments. Arrowroot chips are a popular snack in China and commonly eaten during Chinese New Year. In order to prepare arrowroot chips traditionally, you will have to slice them over a large pot filled with hot oil and cook until golden brown. They look like potato chips when prepared in a traditional way.
It turns out that even though arrowroot flour is relatively known, arrowheads are still considered as something pretty exotic. This winter our local store (which has a wide variety of fruits and vegetables, even relatively exotic ones, such as cassava and taro) had them for a couple of weeks (discontinued because of no demand!) and I had a feeling that I was one of very rare people who bought them. Cashiers looked lost and always asked me the product name and people around were curious wondering how I cooked them. I hope that arrowroots will gain in popularity as people learn more how to handle them. Not only arrowroots are tasty, but they also contain vitamin B6, thiamine, manganese and magnesium. They are also a good source of phosphorus and potassium.
- Preheat the oven to 375F.
- Slice** the arrowroots as thinly as you can by using a mandoline or a sharp knife.
- Toss the arrowroots with the coconut oil and coat each piece individually to distribute the oil evenly (arrowroot pieces tend to stick to each other).
- Line a baking sheet with parchment paper and place the arrowroot chips on it.
- Sprinkle the chips with salt and dried rosemary and bake on the medium rack for 10 minutes.
- Flip them over and bake for 5 more minutes. Watch carefully as cooking time may vary depending on individual ovens.
**Holding arrowroot by its tail makes a task of slicing it much easier.