📝 About This Recipe
Discover the hidden gem of the Caribbean with these Malanga Coco Chips, a sophisticated alternative to the humble potato chip. Malanga Coco, known for its nutty, earthy undertone and beautiful pinkish-lilac speckles, transforms into an incredibly light and shatteringly crisp snack when sliced thin and flash-fried. Seasoned with a bespoke citrus-infused salt, these chips offer a gourmet crunch that is as visually stunning as it is delicious.
🥗 Ingredients
The Roots
- 2 pounds Malanga Coco (firm, heavy for their size, and free of soft spots)
- 1.5 quarts Neutral Frying Oil (Grapeseed, Peanut, or Canola oil for high-heat frying)
Signature Citrus Salt
- 2 tablespoons Flaky Sea Salt (Maldon or similar high-quality salt)
- 1 tablespoon Fresh Lime Zest (from approximately 2 organic limes)
- 1/2 teaspoon Garlic Powder (for a subtle savory depth)
- 1/4 teaspoon Smoked Paprika (pimentón de la Vera for a hint of color and smoke)
- 1/8 teaspoon Cayenne Pepper (optional, for a very gentle back-end heat)
For Serving
- 1/4 cup Fresh Cilantro (finely minced for garnish)
- 1 piece Lime Wedges (cut into small wedges for an extra spritz)
👨🍳 Instructions
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1
Prepare your workstation by lining a large baking sheet with a double layer of paper towels or a wire cooling rack to drain the chips later.
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2
In a small mortar and pestle or bowl, combine the flaky sea salt, lime zest, garlic powder, smoked paprika, and cayenne. Grind slightly to release the lime oils into the salt and set aside.
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3
Thoroughly wash the malanga roots under cold water to remove any dirt from the shaggy skin.
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4
Using a sharp vegetable peeler or a knife, remove the brown, hairy outer skin of the malanga until the creamy, speckled flesh is revealed.
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5
Using a mandoline slicer set to the thinnest setting (about 1/16th of an inch), carefully slice the malanga into uniform rounds. Uniformity is key for even cooking.
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6
Immediately place the slices into a large bowl of ice-cold water. Agitate them gently to rinse off excess starch; this ensures the chips don't stick together and stay crispy.
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7
Drain the slices and spread them out in a single layer on clean kitchen towels. Pat them completely dry—any moisture will cause the oil to splatter and make the chips soggy.
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8
Fill a heavy-bottomed pot or Dutch oven with about 3 inches of oil. Heat over medium-high heat until it reaches 350°F (175°C) on a deep-fry thermometer.
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9
Working in small batches to avoid crowding the pot, carefully drop the malanga slices into the hot oil. They should sizzle immediately.
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10
Fry for 2-3 minutes, using a slotted spoon or spider to gently move them around. Look for the edges to turn a light golden brown and the bubbling to subside.
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11
Remove the chips quickly with the spider and transfer them to the prepared paper towels to drain for just 10 seconds.
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12
While the chips are still hot and glistening with a tiny bit of oil, toss them in a large dry bowl with a generous sprinkle of the citrus salt mixture.
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13
Repeat the process with the remaining batches, ensuring the oil returns to 350°F before adding more slices.
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14
Allow the chips to cool completely; they will continue to crisp up as they reach room temperature.
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15
Garnish with minced cilantro and serve in a large bowl with lime wedges on the side.
💡 Chef's Tips
Use a mandoline for precision; if slicing by hand, ensure they are paper-thin or they will be chewy rather than crunchy. Don't skip the cold water soak, as it removes the surface starch that causes burning. Always fry in small batches; adding too many slices at once drops the oil temperature and leads to greasy chips. Season the chips the second they come out of the oil so the salt adheres to the surface. If the chips lose their crunch the next day, refresh them in a 300°F oven for 5 minutes.
🍽️ Serving Suggestions
Pair with a creamy Mojo de Ajo (garlic sauce) or a zesty Avocado Crema for dipping. Serve alongside a chilled Hibiscus Iced Tea or a classic Mojito to cut through the richness. These make an excellent crunchy topping for a tropical ceviche or shrimp cocktail. Place them in a parchment-lined basket as a sophisticated starter for a Caribbean-themed dinner party. Enjoy them as a high-end bar snack with a cold, crisp lager.