Prep 20 mins
Cook 45 mins
These chips are a nice alternative to the regular potato chip. You can also make them out of breadfruit, which are extra delicious!
For the chips
- 1 fresh cassava or 1 taro root, bulb
- oil (for deep frying)
For the eggplant dip
- 1 large ripe eggplants or 3 -4 small island eggplants
- 1 large onion
- 2 tablespoons olive oil
- 2 garlic cloves
- 2 small chili peppers
- 1 lime, juice of
- salt and pepper
- 4 tablespoons coriander
- For the chips.
- Peel the root vegetable and slice very thinly using a mandoline or food processor.
- Heat the oil until it just starts to smoke.
- Place the dried chips in a wire basket and in batches of about a handful, plunge into the hot oil and cook for about 90 seconds until crisp and golden.
- The timing will depend on the temperature of the oil and the thickness of the chips.
- Before beginning the second and subsequent batches, bring the temperature up again, as cool oil does not allow the chips to become crisp and light.
- Drain well and sprinkle with a little salt.
- For the eggplant dip.
- Bake the eggplant at 180°C until very tender.
- This should take about 40 minutes, depending on the size.
- Finely chop the onion and cook in a frying pan with the oil until the onion is soft and golden.
- Near the end of the cooking process add the finely chopped garlic and chilli.
- Take the cooked eggplant and scoop out all the flesh, discarding the skin and stem.
- Place the eggplant flesh in a bowl and gently stir to break it up.
- Add the onion mixture and lime juice and season to taste with salt and pepper.
- Stir through the fresh coriander and pile into a serving bowl.
- Serve with taro, cassava or potato chips.