If you like making your own potato chips, you’ll enjoy making cassava (yuca)
chips. They make a great snack for after school or game night. Cassava chips taste great simply sprinkled with salt, but even better if served with salsa or a dip.
For the best possible chips, the slices of cassava (yuca) need to be paper-thin. I recommend using a vegetable slicer or mandolin to keep the slices thin and uniform for adequate frying.
- 2 fresh cassava roots
- bowl of ice water
- oil for deep frying
- salt to taste
- Slice off about a half-inch from each end of the yuca (cassava) root.
- Peel the brown bark-like skin from the root.
- With a vegetable slicer or mandolin, slice the root into thin rounds (about 1/8 inch or less). You can use the straight blade or crinkle cut blade.
- 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 dry on paper towels. (You do not want them to be wet when you put them in hot oil.)
- Fry in hot oil at 370 degrees Fahrenheit until a lightly brown and crisp. Don’t crowd the fryer. Fry in batches if necessary.
- Drain the chips on paper towels, sprinkle with salt.
You can serve them right away or allow them to cool and store them sealed in plastic bags or airtight container.