Cassava Chips
The Quirky Foodster Team
Ingredients
- Cassava, peeled — 600 g (1.3 lb)
- Vegetable oil, for frying
- Salt, — to taste
Method
- Slice the peeled cassava as thinly and evenly as possible using a mandoline or sharp knife.
- Rinse the slices in cold water and pat completely dry with a clean towel.
- Heat oil in a deep pot to 170°C (340°F).
- Fry the cassava slices in small batches for 3-4 minutes, until golden brown and crisp, stirring occasionally to prevent sticking.
- Remove with a slotted spoon and drain on paper towels.
- Season with salt while still warm and serve immediately.
Introduction: Thinly sliced cassava, deep-fried until golden and crisp, makes a popular snack sold at markets across Vanuatu, offering a simple, satisfying alternative to imported potato chips using a locally abundant root crop.
Cultural Background: Thinly sliced cassava, deep-fried until golden and crisp, makes a popular snack sold at markets across Vanuatu, offering a simple, satisfying alternative to imported potato chips using a locally abundant root crop.
Tips: Slice the cassava as thinly and evenly as possible for the crispiest, most even result. Pat the slices completely dry before frying to prevent oil splatter and ensure crispness. Fry in small batches to maintain a steady oil temperature and even cooking.
Variations: Sprinkle with a little chilli powder or paprika for a spiced version. Serve alongside a simple dipping sauce. Adjust slice thickness for a chewier or crispier result to preference. Naturally vegan as written; no conversion needed.
Storage: Store in an airtight container at room temperature for up to 3 days.
Reheating: Reheat briefly in a hot oven to help restore crispness, though best enjoyed fresh.
FAQs:
Q: Why is it important to pat the cassava dry before frying?
A: Excess moisture can cause dangerous oil splatter and prevent the chips from becoming properly crisp.
Q: Can I bake these instead of frying?
A: Yes, bake at 200°C (400°F) for about 20-25 minutes, turning once, though the texture will be less crisp than fried.
Q: How thin should the cassava be sliced?
A: As thin and even as possible, ideally using a mandoline, for the crispiest, most consistent chips.
- Cassava, peeled — 600 g (1.3 lb)
- Vegetable oil, for frying
- Salt, — to taste
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