Recipe courtesy of Mary Sue Milliken and Susan Feniger
35 min
15 min




Using a mandoline or vegetable slicer, slice the vegetables very thinly, about 1/8inch thick.

Pour the oil into a large pot, to a depth of 2 to 3 inches, and heat to 375 degrees F. Test by dropping in a vegetable slice. If it bubbles immediately and rises to the surface, the oil is ready.

Fry the vegetable slices a handful at a time, stirring to separate, until very lightly browned, 1 to 2 minutes. Remove with a strainer or slotted spoon, shaking off excess oil, and transfer to paper towels to drain.

Sprinkle with salt while still warm, and continue frying in batches.


Stand a mango upright and cut off four slices around the flat pit inside. Remove skin and cut mango into large pieces. In a blender combine mango with the onion, Aji, lime juice, salt and pepper, and puree until smooth. Cover and let stand for 1 hour. Stir in chopped mint. Serve with vegetable chips.

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:


Vegetable Chips

Recipe courtesy of Laura Calder

Tangy Vegetable Chips

Recipe courtesy of Michael Lomonaco

Tangy Vegetable Chips

Recipe courtesy of Michael Lomonaco

Vegetable Chips with Blue-Cheese Dip

Recipe courtesy of Sunny Anderson

Black Bean Salsa with Exotic Fruit and Vegetable Chips

Recipe courtesy of Rachael Ray

Lemon-Garlic Chickpea Dip with Veggies and Chips

Recipe courtesy of Rachael Ray

Homemade Bagel Chips with Creamy Garlic and Vegetable Spread

Recipe courtesy of Emeril Lagasse

Chips and Veggies with Sun-Dried Tomato Dip

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.