Cassava chips
In my opinion these are way tastier than potato chips. The cassava cooks up crispier so they taste more like a kettle cooked chip.
The ingredient list is basic. You just need an amount of oil for a deep fryer and salt is simply added a little bit at a time. No need to measure anything!
Cassava chips
In my opinion these are way tastier than potato chips. The cassava cooks up crispier so they taste more like a kettle cooked chip.
The ingredient list is basic. You just need an amount of oil for a deep fryer and salt is simply added a little bit at a time. No need to measure anything!
Cooking Instructions
- 1
Peel the waxy outer skin off the cassava.
- 2
Using a mandolin, slice cassava into thin discs.
- 3
Utilizing a deep fryer, heat oil to 350 degrees. Submerge small batches into the hot oil. Take care to add chips into oil and stir with a deep frying safe utensil. You don't want chips to clump together.
- 4
Cook until a very light golden color. The lighter, the tastier the chip
- 5
Drain each batch into a paper towel lined dish. Sprinkle each batch of freshly fried cassava chips with salt as they drain on the toweling. Repeat steps until all is cooked.
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