Follow our instructions for best results!
Cut cassava root in half for easy peeling. Place cassava onto a cutting board and cut the tough waxy skin off.
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Using a peeler of mandolin, slice the cassava as thin as possible.
2
Pour entire bottle of oil into a frying pan and heat on medium high heat until about temperature of 365F degrees.
3
When the oil is hot enough for frying set the heat to medium. Add a few cassava slices at a time, one by one.
4
Allow cassava chips to fry until mildly yellow, or until the corners start to crisp up. The cassava will also slightly form into a "C" shape.
5
Place fried cassava chips on a few layers of paper towel to absorb excess oil, sprinkle with sea salt and serve them warm.
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