Cassava Chips
Indulge in the irresistible crunch of this homemade cassava chips! Fried to crispy perfection, these chips offer a low-glycemic alternative to traditional potato chips.
Servings: 6 people
Ingredients
- 2 cassava roots (see notes)
- 16.9 oz avocado oil (see notes)
- pinch sea salt
Instructions
- Cut cassava root in half for easy peeling (depending on how big the cassava root is, it might be best to cut into 3 chunks). Place cassava or yuca onto a cutting board and cut the tough waxy skin off.
- Using a peeler of mandolin, slice the cassava as thin as possible (kitchen tools used are linked above in the post). It's always a good idea to pat dry the cassava slices with a paper towel to make sure it is nice and dry, perfect for frying into crisp perfection.
- Pour entire bottle of oil into a frying pan and heat on medium high heat until about temperature of 365F degrees. I have a trick that I learned from my grandmother on how you can tell when oil is hot enough without using a thermometer (see note above)
- When the oil is hot enough for frying set the heat to medium. Add a few cassava slices at a time, one by one because if you put them all bunched in together you will not be able to separate them.
- 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. There is no need to turn them. Once you get a groove of it it shouldn't take more than 10-15 seconds for each cassava to be ready. Remove the ready cassava chips and continue working in small batches.
- Place fried cassava chips on a few layers of paper towel to absorb excess oil, sprinkle with sea salt and serve them warm. Leftover cassava chips should be stored in a zipper bag
Notes
NOTES: Cassava or yuca comes in many shape and form. For the cassava chips it's best to pick a skinny long uniform root.
You can use any oil of your preference but I recommend an oil that has a high smoke point. See list of oil for frying in the post.
Please read "Kitchen Tools" above to make sure you safely fry the cassava chips using the recommendations above.
Nutrition
Calories: 923kcal | Carbohydrates: 52g | Protein: 2g | Fat: 80g | Saturated Fat: 9g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 56g | Sodium: 19mg | Potassium: 369mg | Fiber: 2g | Sugar: 2g | Vitamin A: 18IU | Vitamin C: 28mg | Calcium: 22mg | Iron: 0.4mg