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In the Kitchen
Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Watch how to make this recipe.
Vegetable Chips with Minted Mango Salsa
- Level: Easy
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
Share This Recipe
- Level: Easy
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
Ingredients
MINTED MANGO SALSA
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.
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