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
Slice off about a half-inch from each end of the cassava (yucca) root
Peel the brown bark-like skin from the root
With a vegetable slicer or mandolin, slice the root into thin rounds
Put the slices into the ice water right away and allow them to steep for 45 minutes
Remove the slices from the water, drain and completely dry on paper towels
Fry in hot oil at 370 F until lightly brown and crisp (fry in batches if necessary to avoid over crowding)
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!