Cassava Chips with Chili Coconut Dip
The Quirky Foodster Team
Ingredients
- Large cassava root, peeled and thinly sliced — 1
- Oil, for frying
- Coconut cream — 1/2 cup
- Small chili, finely chopped — 1
- Lime juice — 1 tbsp
- Salt, — to taste
Method
- Heat oil in a deep pan to medium-high heat.
- Fry the cassava slices in batches for 3 to 4 minutes, until golden and crisp, then drain on paper towel.
- Season the hot chips lightly with salt.
- For the dip, whisk together the coconut cream, chopped chili, lime juice, and a pinch of salt.
- Serve the crisp cassava chips alongside the chili coconut dip.
Introduction: Thin slices of cassava, fried until crisp, are a favourite snack paired with a spiced coconut dipping sauce for gatherings large and small.
Cultural Background: Thin slices of cassava, fried until crisp, are a favourite snack paired with a spiced coconut dipping sauce for gatherings large and small.
Tips: Slice the cassava as thinly and evenly as possible so the chips fry to a uniform crispness.
Variations: This recipe is naturally vegetarian and vegan as written.
Storage: Store cooled chips in an airtight container at room temperature for up to 2 days; keep the dip refrigerated separately.
Reheating: Re-crisp chips briefly in a hot oven or dry pan; the dip is served cold and doesn't need reheating.
Nutrition: Approx. per serving: 320 kcal, 2 g protein, 18 g fat, 38 g carbohydrates, 2 g fibre.
FAQs:
Q: Can I bake the cassava chips instead of frying them?
A: Yes — toss the slices in a little oil and bake at a high heat, turning once, though they won't be quite as crisp as fried.
Q: How spicy is the dip?
A: Mild with just one small chili; add more or leave it out entirely to suit your taste.
- Large cassava root, peeled and thinly sliced — 1
- Oil, for frying
- Coconut cream — 1/2 cup
- Small chili, finely chopped — 1
- Lime juice — 1 tbsp
- Salt, — to taste
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