| Prep: 20 mins | Cook: 15 mins – 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 250 | 12g | 6g | 30g |
| sugars | fibre | protein | salt |
| 7g | 5g | 6g | 0.4g |
As someone with a strong connection to her roots, both in Louisiana and France, I’ve always been captivated by flavors that tell a story, that whisper hints of tradition and culture in each bite. One such recipe that always tugs at my heartstrings is the much-loved Ahipa Chips. These are not just chips; they’re a journey into the rich tapestry of flavors that beautifully intertwine with history.
Nutritional Significance of Ahipa Chips
Ahipa Chips doesn’t just contain a punchy and zestful flavor; they also tout a load of health benefits. This root vegetable, a South American delight, is highly rich in dietary fiber and a good source of potassium. When paired with the spices I’ve chosen – black pepper, garlic, paprika and my personal kick, cayenne pepper, these chips are not only delicious, but can introduce a well-rounded dose of antioxidants to your diet. I encourage you to delve more into the health benefits of spices and herbs and Ahipa roots (also known as Jicama).
Pairing the Ahipa Chips
Given their undeniable flavor and satisfying crunch, Ahipa Chips can merge harmoniously with a wide variety of dishes. Drawn from my Creole influence, I find them particularly enjoyable alongside a hot bowl of New Orleans style Gumbo. Similarly, for a healthier fusion, pair them with a herbed quinoa and chickpea salad.
Whether you choose the Ahipa Chips as an appetizer, side dish, or simply as a guilt-free snack, they’re sure to be comfortingly memorable!
Oh, how I wish I could share a physical taste of these Ahipa Chips with you! But until then, I hope this flavorful journey painted a vibrant culinary picture for you. Remember, cooking isn’t only about eating; it’s about creating, experimenting, and most importantly, enjoying the process. Happy cooking!
What You’ll Need
- 2 large Ahipa roots
- Vegetable oil, for frying
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
Method
Step One
Wash the ahipa roots then peel off the skin using a vegetable peeler. Once peeled, start slicing the ahipa roots into thin, even slices. You can either use a knife for this step, but using a mandolin slicer can make the job easier and ensure even thickness.
Step Two
Put the thin ahipa slices in a large bowl and rinse them thoroughly under cold water. Transfer them to a kitchen towel or paper towel and pat them dry. It’s important the slices are thoroughly dried to avoid splattering when they hit the hot oil.
Step Three
Heat the vegetable oil in a large pan or deep-fryer over medium-high heat until it reaches around 375 degrees Fahrenheit. You can check if the oil is ready by placing a small piece of ahipa into it. If it sizzles immediately, the oil is ready.
Step Four
Carefully place the ahipa slices into the hot oil, but be sure not to overcrowd the pan. The slices should be able to freely float in the oil. Cook the slices until they turn a light golden color, then remove them using a slotted spoon or fryer basket.
Step Five
While the ahipa slices are still hot, season them with the salt, black pepper, paprika, garlic powder, and if desired, the cayenne pepper. Be sure to toss the chips so that the seasoning is evenly dispersed. Allow the chips to cool, then serve.
