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Cassava Chips – GW Recipe Box

Want a snack, but tired of boring old potato chips? ‘Yucca’ bet these cassava chips will be gone in a flash!


Prep Time: 10 minutes
Cook Time: 50 minutes
Servings: 8 friends


  • 4 fresh cassava/yucca roots
  • 2 quarts ice water
  • Salt


  1. Slice off about a half-inch from each end of the cassava (yucca) root

  2. Peel the brown bark-like skin from the root

  3. With a vegetable slicer or mandolin, slice the root into thin rounds

  4. Put the slices into the ice water right away and allow them to steep for 45 minutes

  5. Remove the slices from the water, drain and completely dry on paper towels

  6. Fry in hot oil at 370 F until lightly brown and crisp (fry in batches if necessary to avoid over crowding)

  7. Drain the chips on paper towels and immediately sprinkle with salt to taste

    Enjoy right away or store them in an airtight container to devour at a later date!

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