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!
Made from the root vegetable malanga, these thin slices of starchy goodness are a popular snack in Caribbean, African, and Latin American cuisines.
Homemade malanga chips (just like my yuca chips!) can be customized to your liking, whether you prefer them lightly salted or spiced with your favorite seasoning blend.
Let me show you how to make them!
Why You’ll Love This Recipe
- Versatile tuber. Malanga is used in Caribbean, African, and Latin American cuisines to make stews, soups, and side dishes like Frituras de Malanga (Malanga Fritters). YUM!
- Unique flavor and texture. Malanga has a distinct nutty flavor and a crispy texture that makes it a great alternative to traditional potato chips. Making malanga chips is a fun way to try something new and add variety to your snack rotation.
- Scalable recipe! This recipe can be easily adjusted based on the amount of malanga that you have on hand and the number of people you are serving. To make more malanga chips, simply increase the amount of malanga that you use and adjust the seasoning accordingly. Easy!
Recommended For This Recipe
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 that is similar to yuca.
- Vegetable 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.
Why not add more crunchy chips to your snack menu by making Yuca Chips (Cassava Chips)?!
- 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.
When you’re done making this recipe, make my Crema de Malanga with the leftover taro root!
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.
- Transfer the malanga chips to an airtight container and they’ll stay crunchy at room temperature for up to 14 days.
Malanga Chips (Taro Chips)
- 1 lb malanga (taro root)
- Vegetable oil for frying
- Salt to taste
- 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!