Cassava Chips (Yuca Chips)
Crispy cassava (yuca) chips, resembling potato chips, can be prepared as a snack or appetizer to be served with salt, salsa, or dip.
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Instructions
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Heat oil to 370 F for frying.
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Trim a half-inch from each end of the cassava root, then peel its brown skin.
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Using a mandoline or vegetable slicer, cut the root into thin rounds (1/8 inch or less).
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Submerge the slices in ice water for 45 minutes.
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Remove, drain, and thoroughly dry the slices on paper towels.
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Fry the cassava slices in batches in the hot oil until lightly browned and crisp.
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Drain the cooked chips on paper towels and season with salt.
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Serve immediately or store cooled chips in an airtight container.