Cassava Chips

Ingredients

• 1 large fresh cassava tuber, peeled
• Vegetable oil for deep-frying
• 1 teaspoon of salt
• 1 teaspoon of ground Cameroon pepper or chilli powder
• Half a teaspoon of garlic powder — optional
• Half a teaspoon of onion powder — optional

Method

1. 01

   Peeling and Slicing. Peel the cassava completely, removing both the outer dark skin and the inner pink layer. Slice into thin rounds approximately 3 to 4 mm thick using a sharp knife or mandoline slicer. Alternatively, cut into thick strips for a chip (fry) style rather than a crisp style.

2. 02

   Soaking. Place the sliced cassava in a bowl of cold salted water for 15 minutes. This removes some surface starch and helps achieve a crispier result. Drain and pat completely dry with paper towels — any remaining moisture will cause dangerous oil splattering.

3. 03

   Seasoning. In a large bowl, toss the dried cassava slices with salt, ground Cameroon pepper, garlic powder and onion powder until evenly coated.

4. 04

   Frying. Heat vegetable oil in a deep pan to moderate-to-hot heat. Fry the cassava slices in small batches for 4 to 6 minutes until golden-brown and crispy. Do not overcrowd. The cassava takes longer to crisp than potato — be patient and maintain the oil temperature.

5. 05

   Draining and Serving. Drain on paper towels. Sprinkle with a little extra salt while still hot. Allow to cool for 3 minutes — they will crisp up further as they cool. Serve immediately.

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• Fried Rice60 min
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