Eppaw chips
Eppaw chips are a traditional snack from Sri Lanka, made from the starchy corm of the Eppaw plant (also known as Taro or Colocasia esculenta). The corm is thinly sliced and deep-fried until crisp, often seasoned with salt and sometimes chili powder or other spices.
🍽️ Nutrition at a glance
As a fried snack, Eppaw chips are primarily a source of carbohydrates and fats, with a moderate amount of dietary fiber. A typical serving provides roughly 150-200 calories.
Nutrition breakdown
| Calories | 180 kcal |
| Protein | 2 g |
| Carbs | 25 g |
| Fat | 9 g |
| Fiber | 3 g |
| Sugar | 1 g |
| Sodium | 150 mg |
| Potassium | 350 mg |
| Phosphorus | 60 mg |
| Magnesium | 25 mg |
| Vitamin B6 | 0.1 mg |
| Vitamin E | 1.5 mg |
| Iron | 0.8 mg |
| Manganese | 0.3 mg |
| Copper | 0.1 mg |
Per 1 cup (50 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Eppaw chips are a beloved street food and home snack in Sri Lanka, showcasing a creative use of a staple root vegetable. Nutritionally, the taro corm provides resistant starch, which can act as a prebiotic, and is a good source of potassium.
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AI estimate may be inaccurate · Terms