Malanga Chips

Malanga Chips

These baked malanga chips are crispy, delicious and easy to make. Malanga is a starchy root vegetable that’s popular in the Caribbean and Latin America. In Cuban cuisine it is used in stews, soups, mashed, boiled, fried, and in this recipe, baked into chips.

Malanga chips in a terracotta bowl on a red, plaid linen.

 

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How to select a good malanga root?

When choosing malanga, pick a tuber that is firm all over without any soft spots. Make sure it’s well-formed and free of dents, blemishes, mold, etc. For this recipe, choose a malanga that is fairly thick and uniform throughout (except where it tapers). That way the slices will be roughly the same size.

A large malanga on a wood cutting board.

 

Store it in a cool, dry place away from direct sunlight until ready to use, same way you store potatoes.

 

Ingredients

  • 12 – 16 ounce Malanga, peeled and sliced thin
  • 4 tablespoons Olive Oil
  • ¼ teaspoon Salt, we used kosher salt

You will also need:

 

Prep Work

The first thing we need to do is to peel the malanga root. Now, this can be a little tricky. The wiry, thick exterior doesn’t work well with a peeler. Also, be aware that the white inside is very slippery. It’s important to take care when handling, especially when cutting and/or using a slicer.

 

The best way I’ve found to get that thick peel off is to do it much like you would a butternut squash.

  1. Cut the ends off to create a stable base.
  2. Cut it into manageable pieces (two or three depending on its size). Malanga can vary significantly in size. They can range in weight from a couple of pounds to less than a pound.
  3. Stand the Malanga on the widest part and cut off thin slices of peel working all the way around until it’s gone.
  4. If you’re working with several pieces, keep the peeled ones in a bowl of cold water to slow the browning process. Rinse with fresh cold water and pat dry once you’re all done.

An image of a hand holding and peeling a malanga with a large knife on a wood cutting board.

A peeled chunk of malanga on a wood cutting board.

 

Use a mandoline / slicer to make thin slices. Make the slices as thin as possible. If the malanga slices are too thick they will not dry and crisp. The texture will be chewy. We set our slicer at 1/32 inch (which was the thinnest available) and that worked out perfect.

A small mound of thinly sliced rounds on a wood cutting board.

 

Preheat

  • Set the oven racks to the middle and the bottom third of the oven.
  • Preheat the oven to 325°F

 

Prepare the baking sheets

Use a pastry brush to coat the sheet pan with a thin layer of olive oil (about 1 tablespoon of oil per baking sheet should be enough to cover). Repeat with the second baking sheet.

 

Arrange the sliced malanga chips on the baking sheets. Place them close together but not overlapping. If they overlap the covered edge will not crisp.

The rounds arranged on a large metal baking sheet.

 

Brush a thin layer of olive oil over the chips. Repeat with the second pan.

A gray, silicone pastry brush, brushing oil on a malanga round.

 

Bake the chips

  • Bake the chips for 15 minutes.
  • Rotate the pans (top to bottom, bottom to top)
  • Bake for another 10-15 minutes or until the malanga chips are lightly golden and crispy. Check them after 7-8 minutes or so. Once they start to dry and crisp they will brown very quickly. Turn the oven light on and keep an eye on them.

 

As soon as they get a nice golden brown color remove the pans from the oven. Immediately sprinkle them with a couple of pinches of salt. Serve and enjoy!

A close up image of the malanga chips served in a terracotta bowl.

 

You may also like these malanga recipes:

Crema de Malanga – Cream of Malanga Soup

Frituras de Malanga – Malanga Fritters

Puré de Malanga – Mashed Malanga

Cuban Ajiaco – Soup featuring root vegetables including Malanga

 

Malanga chips in a terracotta bowl on a red, plaid linen.
Print Recipe
5 from 1 vote

Malanga Chips

These baked malanga chips are crispy, delicious and easy to make.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Appetizer
Cuisine: Cuban
Keyword: malanga
Servings: 6
Calories: 139kcal
Author: Elizabeth

Ingredients

  • 12-16 ounce Malanga peeled and sliced thin
  • 4 tablespoons Olive Oil
  • ¼ teaspoon Salt we used kosher salt

Instructions

  • You will also need: 2 large baking sheets, Pastry brush, Slicer/mandoline
  • Peel the malanga, rinse and pat dry.
  • Use a mandoline / slicer to make thin slices. Make the slices as thin as possible. We set our slicer at 1/32 inch (which was the thinnest available).
  • Set the oven racks to the middle and the bottom third of the oven. Preheat the oven to 325°F
  • Prepare the baking sheets: Use a pastry brush to coat the pan with a thin layer of olive oil (about 1 tablespoon of oil per baking sheet). Repeat with the second baking sheet.
  • Arrange the sliced malanga chips on the baking sheets without overlapping.
  • Brush a thin layer of olive oil over the chips. Repeat with the second pan.

Bake the chips

  • Bake for 15 minutes.
  • Rotate the pans (top to bottom, bottom to top)
  • Bake for another 10-15 minutes or until the malanga chips are lightly golden and crispy. Check them after 7-8 minutes or so. Once they start to dry and crisp they will brown very quickly. Turn the oven light on and keep an eye on them.
  • When they turn golden brown remove the pans from the oven. Immediately sprinkle them with a couple of pinches of salt.
  • Serve and enjoy! Makes approximately 70-80 chips.

Notes

The white flesh of malanga is very slippery. It’s important to take care when handling, especially when cutting and/or using a slicer.
If you’re working with several pieces, keep the peeled ones in a bowl of cold water to slow the browning process. Rinse with fresh cold water and pat dry once you’re all done.

Nutrition

Calories: 139kcal | Carbohydrates: 14g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Sodium: 105mg | Potassium: 283mg | Fiber: 4g | Sugar: 4g | Vitamin C: 13mg | Calcium: 27mg | Iron: 1mg
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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