Ingredients Jump to Instructions ↓

  1. 2 taros, peeled

  2. 2 yams , peeled

  3. 2 parsnips , peeled

  4. Vegetable oil for deep frying

  5. 1/2 teaspoon coarse salt


  7. 1 large mango

  8. 1/2 red onion, finely chopped

  9. 3 teaspoons red Aji paste

  10. Juice of 2 limes

  11. 1 1/2 teaspoons coarse salt

  12. Pinch of freshly ground black pepper

  13. 1/2 bunch mint leaves, chopped

Instructions Jump to Ingredients ↑

  1. Using a mandoline or vegetable slicer, slice the vegetables very thinly, about 1/8inch thick.

  2. Pour the oil into a large pot, to a depth of 2 to 3 inches, and heat to 375 degrees F. Test by dropping in a vegetable slice. If it bubbles immediately and rises to the surface, the oil is ready.

  3. Fry the vegetable slices a handful at a time, stirring to separate, until very lightly browned, 1 to 2 minutes. Remove with a strainer or slotted spoon, shaking off excess oil, and transfer to paper towels to drain .

  4. Sprinkle with salt while still warm, and continue frying in batches.

  5. Stand a mango upright and cut off four slices around the flat pit inside. Remove skin and cut mango into large pieces. In a blender combine mango with the onion , Aji, lime juice, salt and pepper, and puree until smooth. Cover and let stand for 1 hour. Stir in chopped mint. Serve with vegetable chips


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