Light and Crisp Baked Malanga Chips
During my last trip to La Isla Del Encanto my dad introduced me to root chips. They were crunchy, salty and nostalgic. They included every root I ate growing up, batata, malanga and yucca. And although I’ve looked everywhere I haven’t been able to find any chips in the U.S. that taste as natural and delicious. My favorite chip in the bunch is malanga, it’s nutty and crisp and I was determined to recreate the delicious snack and satisfy my root-chip fix. I figured out that by baking instead of frying the root you get all of the flavor without any of the unhealthy extras. The chips were simple to make and are quite popular with my guests.
Ingredients & Method
- 1 medium malanga root
- 1 tablespoon olive oil
- Sea salt
Preheat oven to 350 degrees. Wash and then peel malanga root and slice into thin slices using a mandolin. Line slices side-by-side on a baking sheet, coat with olive oil and bake for 15 to 20 minutes until crispy with light brown edges. Transfer to a paper towel to remove excess oil and then sprinkle with sea salt and enjoy!