Vegetable Chips with Minted Mango Salsa
- 2 taros, peeled
- 2 yams, peeled
- 2 parsnips, peeled
- Vegetable oil for deep frying
- 1/2 teaspoon coarse salt
- MINTED MANGO SALSA
- 1 large mango
- 1/2 red onion, finely chopped
- 3 teaspoons red Aji paste
- Juice of 2 limes
- 1 1/2 teaspoons coarse salt
- Pinch of freshly ground black pepper
- 1/2 bunch mint leaves, chopped
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.
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