Homemade Chips made of fresh Cassava root crops! The Cassava need only be peeled, cut into very thin slices. It’s best to use a mandolin slicer for this reason, in which case leaving the stalk or thick head is excellent so it makes a great handle.
Cassava Chips Recipe
2 fresh cassava roots (a.ka. yucca/arrowhead)
1 quart iced water (more or less as needed)
Salt, to taste (or Cheese, BBQ, Sour Cream powder)
Cooking oil, for deep frying
Preparation: Peel the skin (the brown bark-like skin of the Cassava) and leave the head as a safe handle when slicing. Slice off about a half-inch at the end of the cassava root. Then slice it using a Mandolin Slicer, or just use a knife to slice it about ⅛ inch or less (as thinly as you can if there is no slicer).
Transfer the slices into the ice water right away and allow them to steep for 45 minutes to remove unwanted skin resin or chemicals.
Remove the slices from the water.
Using paper towels, carefully drain and dry. When you place them in hot oil, you don’t want them to be moist.
Just swiftly drop one by one into 170°C hot oil. Just cook for about 90 seconds or until crisp in a deep fryer. Don’t crowd the frying pan. Fry in batches if necessary.
Drain the chips on paper towels and sprinkle with salt and pepper. Enjoy it with your favorite flavored cheese, barbeque or sour cream powder too.
Serve it hot. Just store leftovers in sealed plastic bags or airtight containers. Enjoy!
How do you make Cassava Chips crispier?
It becomes crispier when double cooked. Fry it..and bake it after quickly at preheated oven or air fryer at 200°C. Baking time may vary, about 2-3 minutes only (don’t over bake, just do quickly to dry up the remaining oil left from the chips).