Wash the colocasia well and boil it in a sauce pan until it becomes soft but firm. or pressure cook for 2 whistles.
Grind dry coconut, red chilly powder, garlic and salt. Keep the powder aside.
Once cooled, peel the skin and cut it into thin round slices.
Heat the oil on medium heat, add the sliced arbi and fry on medium high heat. Stirring frequently tossing them up and down for even cooking.
Cook for 10 minutes until they start crisping up.
Decrease Heat to Low at the End: Fry for another 30-45 seconds on low to turn golden and extra crispy.
You can hear the crispy rattling sound while stirring. You can break one of the pieces and see if it is breaking firmly.
Remove and drain excess oil on a paper towel or take them in a pan.
While still hot, sprinkle salt, chili powder, and coconut ground powder from step 2 as per taste.
Mix well and cool completely before storing them in an air tight container to keep crispiness.
Enjoy your crispy arbi chips with tea or as a side dish with hot and steamy rice!