Malanga Chips

Posted by: EatFree

>> Gluten-Free, Vegan, Vegetarian

Malanga is a starchy root vegetable native to the Caribbean.  You may have encountered them in a vegetable chips medley, along with taro chips.  These cook quickly so make sure to keep an eye on them so they don’t burn.


  • 2 pounds malanga
  •  oil for deep frying
  • Fine sea salt


  1. Bring large pot of water to a boil.  Add malanga and cook for 20 minutes or until lightly tender.  Let cool slightly and then peel skin.  Let cool completely,
  2. Using a mandolin, shave thin slices of the malanga root.  Place in a bowl of cold water for 10 mintues and then drain.  Put on sheet tray and place a paper towel over them to let dry on counter top for at least 15 minutes.  Pat down occasionally to absorb excess moisture.
  3. Meanwhile heat oil to 350 degrees Fahrenheit.  Fry malanga chips in batches until lightly golden.  Place on paper towels to drain and then sprinkle on salt when hot.  Enjoy as a side dish for lunch!
This entry was posted on Monday, May 21st, 2012 at 1:57 pm and is filed under Gluten-Free, Vegan, Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

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