This is yet another of my favourite recipes, its an alternative to normal chips, this is super crunchy and cassava chips they go really well with very cold beer.
Write a review
- 500 gr of Cassava (Route vegetable, usually found in Indian shops here in the UK)
- 1 litre of vegetable oil (to fry)
- Salt to taste
- First peel your cassava, wouldn't advice using a peeler, as the skin is very tough, use a knife. Just Cut the cassava into chunks (2-3 inches in length) then peel with the knife (see pictures for tips).
- Cut the chunks into halves, then quarters then eighths (it will speed up the cooking time.
- Boil the cassava in salted water for around 10 minutes, keep checking by piercing it with a knife, you don't want it too soft.
- Once done, drain it and set it aside.
- Heat up some oil in a pan (180C) and fry the pre cooked chips for about 5-6 minutes or until golden brown.
- When ready scoop the chips from the oil and place it on some kitchen towel, add salt to taste and serve.
- Get the tips of the cassava cut in the shop, it should be really white, no spots.
- If you don't like it fried, you can have it just boiled, although i would boil it for a couple of minutes more, sprinkle with some salt and add a bit of butter.
Brazilian Chef https://www.brazilianchef.co.uk/
(Visited 86 times, 1 visits today)