To say my Cuban mom is a fan of Malanga is an understatement. She is obsessed with boiled, mashed malanga, and crema de malanga. Naturally, I had to surprise her by making these malanga chips!
Malanga is a staple ingredient in many traditional Cuban dishes such as frituras de malanga, buñuelos, and sopa de pollo to name a few. Homemade malanga chips (just like my yuca chips!) are crunchy, delicious, and easy to make.
Let me show you!
Recommended For This Recipe
10 Inch Skillet
A 10-inch skillet perfect for cooking all kinds of dishes! It’s non-stick, with a wide flat bottom for frying, sautéing, or browning.
Ingredients You’ll Need
- Malanga. Also known as taro root, malanga is a starchy root vegetable with a brown, rough, hairy outer skin and white flesh similar to yuca.
- Oil for frying. You can also use another neutral oil with a high smoke point.
- Salt to taste. If you want to add more spices, just toss about 1/2 teaspoon of the seasonings of your choice before frying.
When you’re done making this recipe, make another one of my Cuban appetizers and snacks!
Prep Instructions
- Peel. First things first, peel the malanga completely until you see the white flesh. Be careful since the flesh can be slippery. You may need to use a paper towel to hold it as you are peeling it for a better grip.
- Cut the peeled malanga in half so it’s easier to slice and place it in cold water to avoid browning.
- Slice. Using a mandoline or a sharp knife, slice the malanga into even paper-thin slices (about 1/8-inch thick) then lay them on paper towels to dry.
Deep Frying On The Stove (Recommended)
- In a large skillet, heat 1-2 inches of oil at medium heat (350ºF). Fry the sliced malanga in batches (don’t overcrowd the pan) for about 2-3 minutes until they are golden brown. Drain on paper towel-lined plates and immediately season with salt.
In The Air Fryer
- Preheat the air fryer to 360ºF. Place the taro root slices on the air fryer basket and air fry for 8-10 minutes until crispy. Every air fryer is different so keep an eye on it so they don’t burn. Season with salt as soon as they come out of the air fryer.
In The Oven
- Preheat oven to 450ºF. Lay the malanga slices on a parchment paper-lined baking sheet in an even layer. Bake for 5-8 minutes, flip, then bake for another 5 minutes until golden brown. Every oven is different so keep an eye on it so they don’t burn. Season with salt once they’re out of the oven.
If you’re a chips lover like I am, why not keep the party going and make my mariquitas con mojo or crispy plantain chips!
Recipe Tips & Variations
- Even, thin slices are a must. Make sure you find a taro root that is the same size all around so the chip slices are evenly in size. Also, make sure they are sliced very thin so they cook evenly.
- Pat dry the slices with a paper towel. You want the malanga slices to be as dry as possible before frying or the chips don’t get soggy as they cook.
- Add spices. If you want to add more flavor to the malanga chips, toss the slices with 1 teaspoon of cayenne powder, garlic powder, or whatever spice you’d like before cooking.
Storage Tips
- Transfer the malanga chips to an airtight container and they’ll stay crunchy at room temperature for up to 14 days.
Quick 3-Ingredient Malanga Chips (Taro Chips)
Malanga Chips (or Taro Chips) are made with 3 ingredients – malanga (taro root), neutral oil, and salt. Learn how to turn these versatile tubers into crunchy chips using 3 different methods – in the air fryer, baked in the oven, or deep fried on the stove. Best snack ever!
Ingredients
- 1 lb malanga (taro root)
- Vegetable oil for frying
- Salt to taste
Instructions
- Peel the malanga completely until you see the white flesh. Be careful since the malanga flesh can be slippery. You may need to use a paper towel to hold it as you are peeling it for better grip.
- Cut the peeled malanga in half so it’s easier to slice and place in cold water to avoid browning.
- Using a mandoline, slice the malanga into even paper thin slices (about 1/8-inch thick) then lay them on paper towels to dry. You want them to be as dry as possible before frying.
- In a large skillet, heat about an inch of oil at medium-heat (350ºF). Fry the malanga slices in batches (don’t overcrowd the pan) for about 2 minutes until they are golden brown. Drain on paper towel lined plates and immediately season with salt. Serve and enjoy!
Nutrition
Serving: 1 servingCalories: 175 kcalCarbohydrates: 5 gProtein: 0.3 gFat: 9 gSaturated Fat: 1 gPolyunsaturated Fat: 3 gMonounsaturated Fat: 6 gTrans Fat: 0.04 gSodium: 2 mgPotassium: 120 mgFiber: 1 gSugar: 0.1 gVitamin A: 14 IUVitamin C: 1 mgCalcium: 9 mgIron: 0.1 mg
Did You Make This?I want to know! Leave a comment & recipe rating below or tag @asassyspoon on social media!
Donna says
These were delicious! I did them in the oven and couldn’t believe how crispy they were. It was fun trying a new vegetable. Thanks for the great recipe.