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!
Ingredients
Chips
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1 malanga lila, peeled and thinly sliced
Toppings
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Jang quail eggs, fried
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shredded chicken
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cheese of your choice
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1 cup carrot, shredded
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1 cup purple cabbage – shredded
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1 green onion
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2 tbs cilantro
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Sriracha sour cream
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sesame seeds toasted
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lime wedges
Follow Along
Directions
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Using a mandoline, carefully slice the malanga lila into thin chips.
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Slice the carrots and napa cabbage into julienne cuts.
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Slice green onions, roughly chop cilantro and cut limes into wedges for garnish.
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Air fry, bake or deep fry the chips until golden and crispy.
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Deep Fry: Heat oil to 350ºF.
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Air Fry: Preheat air fryer to 360ºF
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Bake: Preheat oven to 450ºF.
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To assemble:
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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.
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Bake in the oven for 10 minutes or until the cheese is melted through.
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While the chips bake, fry the quail eggs in a lightly oiled pan and set aside.
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Top the chips with carrots and cabbage.
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Sprinkle cilantro and onions.
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Arrange fried eggs on top and sprinkle toasted sesame seeds.
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Drizzle sriracha sour cream and arrange lime wedges on the tray.
Eat and enjoy!
Tips & Notes
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If air frying or baking, lightly coat the chips with oil then season with salt and other spices before cooking.
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If deep frying, pull chips from oil before sprinkling with salt and other seasonings. Toss to coat evenly.