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malanga lila nachos



  • 1 malanga lila, peeled and thinly sliced


  • Jang quail eggs,  fried

  • shredded chicken

  • cheese of your choice

  • 1 cup carrot, shredded.

  • 1 cup purple cabbage – shredded.

  • 1 green onion

  • 2 tbs cilantro

  • Sriracha sour cream

  • sesame seeds toasted.

  • lime wedges

Follow Along


  • Using a mandoline, carefully slice the malanga lila into thin chips.

  • Slice the carrots and napa cabbage into julienne cuts.

  • Slice green onions, roughly chop cilantro and cut limes into wedges for garnish.

  • Air fry, bake or deep fry the chips until golden and crispy.

    • Deep Fry: Heat oil to 350ºF.​

    • Air Fry: Preheat air fryer to 360ºF

    • Bake: Preheat oven to 450ºF.

To assemble:

  • 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. 

  • Bake in the oven for 10 minutes or until the cheese is melted through. 

  • While the chips bake, fry the quail eggs in a lightly oiled pan and set aside.  

  • Top the chips with carrots and cabbage. 

  • Sprinkle cilantro and onions. 

  • Arrange fried eggs on top and sprinkle toasted sesame seeds.

  • Drizzle sriracha sour cream and arrange lime wedges on the tray. 

Eat and enjoy!

Tips & Notes

  • If air frying or baking, lightly coat the chips with oil then season with salt and other spices before cooking.

  • If deep frying, pull chips from oil before sprinkling with salt and other seasonings. Toss to coat evenly. 

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