Elizabeth Schneider

Fried Yautía/Malanga Chips

Preparation info
  • Serves about

    4

    moderate nibblers
    • Difficulty

      Easy

Appears in
top 1000Vegetables from Amaranth to Zucchini
Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

  • About

All chips attract nibblers, but yautía, with its nutty flavor and dry crispness, is particularly appealing. You’ll need a food processor or mandoline to make long thin slices. I like the chips best served hot from the fryer or pan (one with a controlled thermostat), with tropical cocktails: caipirinha, mojito, or daiquiri.

Ingredients

  • 1 pound small malanga/yautía blanca or lila
  • Mild oil for deep-frying
  • fine salt

Method

  1. Scrub yautía. Pare thoroughly. Place in cold water until ready to cook. Heat oil for frying to 375°F.
  2. Drain and dry yautía. With thin-slicing (2 millimeter) blade in place, cut just enough very thin lengthwise chips to cover the surface of the oil (this can be done