Advertisement
Fried Yautía/Malanga Chips
- Serves about
4
moderate nibblers - Difficulty
Easy
Published 2001
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 - Mild oil for deep-frying
- fine salt
Method
- Scrub yautía. Pare thoroughly. Place in cold water until ready to cook. Heat oil for frying to 375°F.
- Drain and dry yautía. With thin-slicing (
2 millimeter
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe