Prev Recipe Next Recipe

Recipe courtesy of Mary Sue Milliken and Susan Feniger

Save Recipe Print

Total:: 35 min
Prep:: 15 min
Cook:: 20 min

Level:: Easy

Ingredients

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

Directions

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.

MINTED MANGO SALSA

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.

My Private Notes

Name: Vegetable Chips with Minted Mango Salsa
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Ingredients: 2 taros, peeled; 2 yams, peeled; 2 parsnips, peeled; Vegetable oil for deep frying; 1/2 teaspoon coarse salt; 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