Vegetable Chips with Minted Mango Salsa

1. 1

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

2. 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. 3

   If it bubbles immediately and rises to the surface, the oil is ready.

4. 4

   Fry the vegetable slices a handful at a time, stirring to separate, until very lightly browned, 1 to 2 minutes.

5. 5

   Remove with a strainer or slotted spoon, shaking off excess oil, and transfer to paper towels to drain.

6. 6

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

7. 7

   Stand a mango upright and cut off four slices around the flat pit inside.

8. 8

   Remove skin and cut mango into large pieces.

9. 9

   In a blender combine mango with the onion, Aji, lime juice, salt and pepper, and puree until smooth.

10. 10

    Cover and let stand for 1 hour.

11. 11

    Stir in chopped mint.

12. 12

    Serve with vegetable chips.

* Per serving · 4 servings · Values may vary.