Taro Chips with Roasted Artichoke Chutney | Real California Milk

Ingredients

• Taro Chips:
• – 8 cups cooking oil
• – 1 pound taro, peeled and cut into 1/16-inch-thick slices – ideally using a mandoline*
• – Salt to taste
• – Chaat masala* to taste (optional)
• Roasted Artichoke Chutney:
• – 1 8- to 10-ounce package frozen artichokes, thawed, drained, and chopped
• – 1 1-inch piece ginger, peeled and chopped
• – 2 to 3 serrano chiles, seeded and chopped
• – 2 to 3 cloves garlic, chopped
• – 4 teaspoons olive oil, plus more for serving
• – 1 teaspoon dry fenugreek leaves (kasoori methi) [See notes.]
• – 1 teaspoon crushed black peppercorns
• – 1/2 teaspoon salt, or more to taste
• – 1/3 cup shredded Real California Dry Jack cheese, room temperature
• – 1/3 cup shredded Real California white Cheddar cheese, room temperature
• – 1/4 cup Real California sour cream, room temperature
• – 1 ounce Real California cream cheese, room temperature
• – 2 tablespoons mayonnaise
• :Dry Jack, White Cheddar, Indian, Chips, Chutney, Chip and Dip, Artichokes, Taro, Summer Snacking