Crispy and Golden Malanga Chips
Do you have a malanga at home and don’t know what to do with it? We suggest these delicious chicharritas: thin, light, and very crispy. They are the ideal side dish for meats or for snacking on something different and tasty.
🥔 Ingredients you need
- 1 large white malanga
- Vegetable oil (enough for deep frying)
- Salt to taste
👩🍳 Step-by-step preparation
1. Prepare the malanga
Wash the malanga well, peel it carefully, and dry it with a clean cloth.
2. Heat the oil
Place plenty of oil in a deep skillet and heat it until it reaches between 375 and 390°F. Temperature is key to ensuring the chips turn out crispy and not greasy.
3. Slice and fry
Use a mandoline or a chicharritas slicer to cut the malanga directly into very thin slices into the hot oil. Fry them in small batches, gently stirring with a slotted spoon so they do not stick together.
4. Remove and drain
Once they are golden and crispy, remove them with the slotted spoon and place them on paper towels. If desired, add fine salt while they are still hot to enhance their flavor.
ℹ️ Useful information
- Yield: 4 servings
- Estimated time: 5 minutes of preparation + 25 minutes of cooking
- Category: Croquettes & Fried Foods
- Cuisine: Cuban
💡 Helpful tips
- The thickness of the slices matters a lot: the thinner they are, the crispier they will be.
- Do not neglect the oil temperature; it must remain constant.
- Avoid frying too many at once so they stay separate and do not stick together.
🏷️ Suggested tags
malanga chips, Cuban fritters, Creole recipes, homemade Cuban cooking
📢 Tell me about your experience!
If you’ve already made them at home, leave me a comment with your results. Share this recipe with your friends and family and follow our blog to discover more Creole delights that will make you remember Cuba in every bite.
For the Spanish version, visit: Chicharritas de Malanga al Estilo Cubano, Crujientes y Doradas.
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