Vegetable Chips with Minted Mango Salsa

• 2 taros, peeled
• 2 yams, peeled
• 2 parsnips, peeled
• Vegetable oil for deep frying
• 1/2 teaspoon coarse salt
• 1 large mango
• 1/2 red onion, finely chopped
• 3 teaspoons red Aji paste
• Juice of 2 limes
• 1 1/2 teaspoons coarse salt
• Pinch of freshly ground black pepper
• 1/2 bunch mint leaves, chopped

1. Using a mandoline or vegetable slicer, slice the vegetables very thinly, about 1/8inch thick.
2. Pour the oil into a large pot, to a depth of 2 to 3 inches, and heat to 375 degrees F. Test by dropping in a vegetable slice.
3. If it bubbles immediately and rises to the surface, the oil is ready.
4. Fry the vegetable slices a handful at a time, stirring to separate, until very lightly browned, 1 to 2 minutes.
5. Remove with a strainer or slotted spoon, shaking off excess oil, and transfer to paper towels to drain.
6. Sprinkle with salt while still warm, and continue frying in batches.
7. Stand a mango upright and cut off four slices around the flat pit inside.
8. Remove skin and cut mango into large pieces.
9. In a blender combine mango with the onion, Aji, lime juice, salt and pepper, and puree until smooth.
10. Cover and let stand for 1 hour.
11. Stir in chopped mint.
12. Serve with vegetable chips.

yams, parsnips, vegetable oil, coarse salt, mango, red onion, paste, coarse salt, ground black pepper, mint

Taken from www.foodnetwork.com/recipes/vegetable-chips-with-minted-mango-salsa-recipe.html (may not work)