I halved Taro root (those that were big) and steamed them for about 10 minutes.
You can also boil them. My mom always boiled them or cooked them along with the rice in her pressure cooker. I somehow always manage to make it mushy in a pressure cooker, hence keep away from it :)
Make sure not to overcook them 'cos that hinders in making them crispy later on. You need don't even need to cook them completely. Just steam them enough to be able to peel the skin. Check with a fork or knife. If it goes through easily, its done.
Set aside for few minutes when its easy enough to handle. I usually dip them for a second in cold water and peel them.
For beginners, keep in mind that these will be HOT. So make sure not to scald your fingers. If not overcooked, you will find that the skin peels easily but does not bring the flesh along with it. Otherwise it would turn into a slimy mush in your hands!
Chop them into smaller pieces and keep them uniform. I do that cos, I personally find that it needs much less oil to cook/roast.
Drop them into a large bowl
Add the seasoning and flour to it.
Toss with your fingers.
The heat and the slight stickiness from the taro root will help to coat the seasoning. But you can also sprinkle little water to help the seasoning coat well on all the taro root. My mom keeps them aside for few minutes for the flavors to mingle. I usually don't do these (owing to laziness) but it still turns out delish.
Take a non stick skillet and add 2 tbsp oil (or more if you like). If you are using cast iron skillet, you would need more oil. Heat the skillet and when hot (shimmering not smokey), add the taro root to the skillet. The pan should be hot enough that it should make a sound when you add the taro root to it. This is essential to help create the crust (esp. when you aren't adding lots of oil). Spread it well in a single layer and let it sit for about 5-6 minutes without moving it.
Check to see one if its roasted enough (to your satisfaction)
If yes, turn it around for the other side to roast as well. The amount of roasting will depend on how much crispy your family likes.