While we were in Brazil in 2007, one night I made cocoyam chips for some colleagues who were over for dinner, and they couldn't stop raving about them. When my husband and I were (literally) poor graduate students and married in Ghana in 1972, we cooked and served these at our wedding reception, and they were cheap, but elegant.
They're a little harder to make than plantain strips because the cocoyams (aka taro, mankani) are more slippery and harder to hold to grate or slice, but it's well worth the effort.
They're a little harder to make than plantain strips because the cocoyams (aka taro, mankani) are more slippery and harder to hold to grate or slice, but it's well worth the effort.
Cocoyam chips are similar to potato chips, but the cocoyams are harder so the chips are crisper and have a different flavor, though also mild. As with plantains, the thinner you manage to cut the chips, the tastier they are. I used a vegetable peeler to peel them, and used several methods to make the chips: a box vegetable grater, a vegetable peeler, and a knife. How I wish I had a mandolin! Follow the same procedure for frying and draining and salting them as for green plantain chips. Delicious!
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