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.