These baked malanga chips are made with just white malanga, olive oil, and kosher salt. We slice the malanga paper-thin on a mandoline, brush it with a little olive oil, and bake it until the chips are golden and crisp.
Recipe at a glance
- Main ingredients: White malanga, olive oil, and kosher salt
- Time: 50 minutes
- Method: Thinly sliced on a mandoline and baked on two sheet pans
- Best for: Snacking and serving with dips
- Servings: 6 (about 70-80 chips)
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What's great about this recipe
- Just three ingredients - Malanga, olive oil, and kosher salt are all it takes.
- Baked, not fried - A light brush of olive oil on the pans and over the slices is all they need in the oven.
- Easy to store - In an airtight container on the counter, they stay crunchy for a day or two.
Budget check
- The full recipe is about $3.75 to $4.75
- Per serving (6 servings): about $0.65 to $0.80
Uses conventional ingredients. Based on recent U.S. averages. Actual prices will vary by store and region. Garnishes not included.
Ingredients you'll need
Malanga - We used white malanga (malanga blanca). It's named for its white flesh, and on the outside it has the same shaggy brown skin as other malanga. The 12-16 ounces is the weight before peeling. Choose one that's firm all over with no soft spots, and fairly thick and even so the slices come out about the same size. New to malanga? Our guide on how to cook malanga covers what it is and how to use it.
Olive oil - Brushed on the baking sheets and over the slices.
Kosher salt - Sprinkled on as soon as the chips come out of the oven.
📖 See the recipe card for quantities and full instructions.
How to make malanga chips
Peel the malanga
- Cut off both ends of the malanga to create a stable base. Then cut it into 2 or 3 manageable pieces, depending on its size.
- Stand each piece on its widest end and slice off the peel in thin strips, working all the way around until it's gone. If you're peeling several pieces, keep the peeled ones in a bowl of cold water to slow browning.
- Rinse the peeled malanga with fresh cold water and pat it dry.
- Use a mandoline to slice the malanga as thin as possible. We set ours at 1/32 inch, which was the thinnest setting.
Oil the pans and slices
- Set the oven racks in the middle and bottom third of the oven. Preheat the oven to 325°F.
- Use a pastry brush to coat each baking sheet with a thin layer of olive oil, about 1 tablespoon per sheet.
- Arrange the malanga slices on the baking sheets close together, without overlapping.
- Brush a thin layer of olive oil over the slices.
Bake the chips
- Bake for 15 minutes.
- Rotate the pans, moving the top pan to the bottom rack and the bottom pan to the top rack.
- Bake for another 10-15 minutes, until the chips are lightly golden and crisp. Start checking after 7-8 minutes. Once they dry out and crisp up, they brown very quickly, so turn on the oven light and keep an eye on them.
- As soon as they're golden brown, remove the pans from the oven and immediately sprinkle the chips with a couple of pinches of salt. This makes about 70-80 chips.
Recipe tips and notes
- Handle peeled malanga with care. The white flesh is very slippery, especially when you're cutting it or using the mandoline. A paper towel or kitchen towel can help with your grip.
- Thin slices make crisp chips. Slices that are too thick won't dry out and crisp. They turn chewy instead.
- No overlapping. Any part of a slice that's covered by another won't crisp.
- Store the whole malanga like potatoes. Keep it in a cool, dry place away from direct sunlight until you're ready to use it.
Serving suggestions
We usually enjoy these as a snack on their own, but they're also great with a dip. Try them with our cilantro garlic sauce or our creamy chipotle sauce.
Storing instructions
Let the chips cool completely, then store them in an airtight container at room temperature for up to 3 days. They're crispiest within the first day or two.
We don't recommend refrigerator or freezer storage, because they lose their crunch.
Food safety: Store the chips only once they're completely cool and dry, since trapped moisture can cause mold.
FAQs
Malanga has a mild, earthy, slightly nutty flavor. Baked thin with olive oil and finished with kosher salt, it makes a light, crisp chip with a flavor all its own.
No. They're from the same plant family (Araceae), but they belong to different groups. Malanga is Xanthosoma and taro is Colocasia. Malanga has shaggy brown skin, a long shape that tapers at one end, and bright white flesh. You can read more in our guide on how to cook malanga.
More malanga recipes to try
If you enjoyed these baked malanga chips, try one of our other malanga recipes. Our crema de malanga is a smooth, velvety soup, and our frituras de malanga are fritters fried until crispy outside and tender inside. For a simple side, make our puré de malanga, or enjoy malanga in our Cuban-style ajiaco. For more ideas, browse our Cuban appetizers and snacks.
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📖 Recipe
Baked Malanga Chips
Ingredients
- 12-16 ounces Malanga peeled and sliced thin
- 4 tablespoons Olive Oil
- ¼ teaspoon Kosher Salt
Instructions
- You will also need: a mandoline, a pastry brush, and 2 large baking sheets (we used half sheet pans).
Peel the malanga
- Cut off both ends of the malanga to create a stable base. Then cut it into 2 or 3 manageable pieces, depending on its size.
- Stand each piece on its widest end and slice off the peel in thin strips, working all the way around until it's gone. If you're peeling several pieces, keep the peeled ones in a bowl of cold water to slow browning.
- Rinse the peeled malanga with fresh cold water and pat it dry.
Slice it thin
- Use a mandoline to slice the malanga as thin as possible. We set ours at 1/32 inch, which was the thinnest setting.
Oil the pans and slices
- Set the oven racks in the middle and bottom third of the oven. Preheat the oven to 325°F.
- Use a pastry brush to coat each baking sheet with a thin layer of olive oil, about 1 tablespoon per sheet.
- Arrange the malanga slices on the baking sheets close together, without overlapping.
- Brush a thin layer of olive oil over the slices.
Bake the chips
- Bake for 15 minutes.
- Rotate the pans, moving the top pan to the bottom rack and the bottom pan to the top rack.
- Bake for another 10-15 minutes, until the chips are lightly golden and crisp. Start checking after 7-8 minutes. Once they dry out and crisp up, they brown very quickly, so turn on the oven light and keep an eye on them.
- As soon as they're golden brown, remove the pans from the oven and immediately sprinkle the chips with a couple of pinches of salt.
- Serve and enjoy! Makes approximately 70-80 chips.
Notes
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Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
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