CiberCuba Cocina
Malanga chips | Photo © CiberCuba Cocina

Malanga chips

Kitchen, Appetizer, Additional Dish

Kitchen, Appetizer, Extra dish

Preparation Time:
20
Note:
Malanga is one of the favorite root vegetables among Cubans. It can be prepared in various ways, but it must always be cooked, as it can be toxic when raw. Perhaps this is why some people experience hives or irritation on their hands when peeling this tuber. Today, we present a very simple recipe for malanga chips. Share a photo with us if you make them at home.
Ingredients:
  • 2 pounds of malanga
  • ½ liter of frying oil
  • Salt to taste
Instructions:

Peel the malangas and wash them. Then, heat the oil in a pot or deep skillet that allows for comfortable frying. For this cooking process, it is recommended to use medium heat.

Malangas and Mandolin / CiberCuba Kitchen

Before the oil is hot, gently pat the malangas dry with a clean cloth or paper towel. To ensure the malanga chips are crispy, the key is to slice them into thin rounds, preferably using a mandoline for uniform thickness.

Taro Chips / CiberCuba Cuisine

Some people place them in saltwater after cutting. However, others who are skilled with the mandoline prefer to slice the malanga directly into the oil.

Frying Malanga Chips / CiberCuba Kitchen

Check that the oil is hot before frying the chicharritas by adding a single slice of malanga. If it sizzles, you can start adding the rest gradually, trying to keep them separated.

Chicharrones / CiberCuba Kitchen

They should be fried for 3 to 4 minutes, until they start to brown. Remove them with a slotted spoon and place them on absorbent paper to eliminate excess grease.

Malanga Chips / CiberCuba Kitchen

Sprinkle salt to taste and serve them preferably hot. They will take on a very appetizing golden color. We hope you enjoy this recipe. Bon appétit!

Rations:
4