“Tapioca Chips is a super easy recipe which you can make when sudden snack attack hit you. Cassava chips or Yuca Chips is one of the most popular recipe around the world.”
If you like making homemade potato chips then making cassava chips takes it to the next level. Yuca chips or Tapioca chips is seriously addictive.
If you like making your own potato chips, you’ll enjoy this recipe for 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.
Tips
- For the best possible chips, the slices of cassava (yuca) need to be paper-thin.
- Use a vegetable slicer or mandolin to keep the slices thin and uniform for proper frying.
- Make sure the slices are dry before putting them into the hot oil.
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INGREDIENTS TO MAKE CASSAVA CHIPS
- Tapioca / Cassava / Yuca
- Oil (Use Vegetable Oil, Canola Oil or any Neutral Flavoured Oil)
- Seasoning (Salt, Pepper or any spices)
HOW TO MAKE CASSAVA CHIPS AT HOME
- Cassava: take firm large yuca, peel them using knife gently. wash it really well. slice them thinly using a sharp knife or mandolin.
- The Oil: oil should be really hot to get crispy chips. drop sliced cassava in hot oil and fry till crispy. drain them in a paper towel lined plate.
- Seasoning: make sure you season the fried chips in salt, chilli powder or pepper powder right after they come out of the oil. so the spices stick.
- Serve: serve cassava chips at room temp.
Hope you will give this a try and let me know how it turns out for you.
Ingredients
- 1 large Tapioca
- as needed Oil
- as needed Salt
- as needed Chilli Powder
Instructions
- Peel tapioca skin using a knife.
- Slice them thinly. You can use a knife to slice them thin. Or use a mandolin to slice them
- Heat oil for deep frying. Drop chips in hot oil and fry till crispy and golden.
- Drain them in a colander lined with paper towel.
- Season with salt and chilli powder.
- Toss well and serve.
Video
Notes
- Instead of using a knife you can use a mandolin to slice them thin.
- The thin you slice the chip the more crispier it gets.
- Make sure you fry them really well so it gets crispy.
- You can add black pepper powder instead of chilli powder.
STORAGE SUGGESTIONS
You can cool these chips completely. Store them in a air tight container at room temperature for upto 10 days.Nutrition
Pictorial:
1)Take your tapioca
2)Peel the skin off
3)Slice them thinly. You can use a knife to slice them thin or use a mandoline.
4)You can even cut them into sticks.
5)Like this
6)Done.
7)Heat oil for deep frying. Drop the chips in
8)Fry them till crisp
9)Drain them in a colander lined with paper towel.
10)Slice tapioca thinly
11)Drop in hot oil and fry
12)Now the chips are fried
13)Season the chips with salt
14)Add chilli powder to taste
15)Toss well
16)Serve
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