Malanga Chips

For this recipe, you’ll need a food processor to make thin, long slices of the malanga—which is an ideal vegetable for deep-frying. Its big flavor holds up to the process while the high starch content makes for a crispy-dry chip of even consistency. Serve as a cocktail companion (sprinkle with a little chili powder, if you like), hot from the pan. Or keep warm up to ½ hour in a low oven.