Fresh taro made into taro crisp, the natural color, shape and flavor of fresh taro are preserved, with high appearance, crispy and delicious. Non-puffing, light burden, using VF low temperature dehydration process, the purpose of frying is achieved by quickly removing moisture at a lower temperature(65-100℃). Compared with traditional deep frying, vacuum frying can reduce the exposure time of ingredients in high temperature oil, thereby reducing the damage to nutrition and taste, and also reducing oily smoke and unhealthy fat intake. The taro crisp returns to its original taste, and the vegetables are eaten crisp, bringing a new experience to the taste buds.

Taro contains more crude protein, starch, polysaccharide(mucilage), crude fiber and sugar, and its protein content is higher than that of other high-protein plants such as soybeans. The polysaccharides in taro can enhance the body's immune mechanism and increase resistance to diseases. Long term consumption can detoxify and nourish the body. There is a natural polysaccharide polymer plant colloid in taro, which has a good antidiarrheal effect and can enhance the immune function of the human body.