Recipe courtesy of Mary Sue Milliken and Susan Feniger

Vegetable Chips with Minted Mango Salsa

  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
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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

  1. Using a mandoline or vegetable slicer, slice the vegetables very thinly, about 1/8inch thick.
  2. 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.
  3. 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.
  4. Sprinkle with salt while still warm, and continue frying in batches.

MINTED MANGO SALSA

  1. 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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