Vegetable Chips with Minted Mango Salsa Recipe

Name: Vegetable Chips with Minted Mango Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 taros, peeled; 2 yams, peeled; 2 parsnips, peeled; Vegetable oil for deep frying; 1/2 teaspoon coarse salt; 1 large mango; 1/2 red onion, finely chopped; 3 teaspoons red Aji paste; Juice of 2 limes; 1 1/2 teaspoons coarse salt; Pinch of freshly ground black pepper; 1/2 bunch mint leaves, chopped

Servings: persons

2 taros, peeled
2 yams, peeled
2 parsnips, peeled
Vegetable oil for deep frying
1/2 teaspoon coarse salt
1 large mango
1/2 red onion, finely chopped
3 teaspoons red Aji paste
Juice of 2 limes
1 1/2 teaspoons coarse salt
Pinch of freshly ground black pepper
1/2 bunch mint leaves, chopped

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.
3
If it bubbles immediately and rises to the surface, the oil is ready.
4
Fry the vegetable slices a handful at a time, stirring to separate, until very lightly browned, 1 to 2 minutes.
5
Remove with a strainer or slotted spoon, shaking off excess oil, and transfer to paper towels to drain.
6
Sprinkle with salt while still warm, and continue frying in batches.
7
Stand a mango upright and cut off four slices around the flat pit inside.
8
Remove skin and cut mango into large pieces.
9
In a blender combine mango with the onion, Aji, lime juice, salt and pepper, and puree until smooth.
10
Cover and let stand for 1 hour.
11
Stir in chopped mint.
12
Serve with vegetable chips.

kcal

Calories

Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 taros, peeled, 2 yams, peeled, 2 parsnips, peeled, Vegetable oil for deep frying, and more.

Yes, Vegetable Chips with Minted Mango Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Vegetable Chips with Minted Mango Salsa

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