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malanga lila nachos

Malanga, also known as "taro root," is a starchy root native to Central and South America. This versatile vegetable can be boiled, baked, fried or grilled for a variety of recipes.


Create a unique dish and give your nachos a fun twist by using fried malanga chips as a base!



  • 1 malanga lila, peeled and thinly sliced


  • Jang quail eggs,  fried

  • shredded chicken

  • cheese of your choice

  • 1 cup carrot, shredded

  • 1 cup purple cabbage – shredded

  • 1 green onion

  • 2 tbs cilantro

  • Sriracha sour cream

  • sesame seeds toasted

  • lime wedges

Follow Along


  1. Using a mandoline, carefully slice the malanga lila into thin chips.

  2. Slice the carrots and napa cabbage into julienne cuts.

  3. Slice green onions, roughly chop cilantro and cut limes into wedges for garnish.

  4. Air fry, bake or deep fry the chips until golden and crispy.

    • Deep Fry: Heat oil to 350ºF.​

    • Air Fry: Preheat air fryer to 360ºF

    • Bake: Preheat oven to 450ºF.

To assemble:

  1. On a parchment lined baking sheet, lay out a layer of chips and sprinkle lightly with cheese, then 1/3 cup of shredded chicken. Repeat until you finish all the cheese, chicken and chips. 

  2. Bake in the oven for 10 minutes or until the cheese is melted through. 

  3. While the chips bake, fry the quail eggs in a lightly oiled pan and set aside.  

  4. Top the chips with carrots and cabbage. 

  5. Sprinkle cilantro and onions. 

  6. Arrange fried eggs on top and sprinkle toasted sesame seeds.

  7. Drizzle sriracha sour cream and arrange lime wedges on the tray. 

Eat and enjoy!

Tips & Notes

  • If air frying or baking, lightly coat the chips with oil then season with salt and other spices before cooking.

  • If deep frying, pull chips from oil before sprinkling with salt and other seasonings. Toss to coat evenly. 

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