Bowl of Cassava Chips
(click to enlarge)

Cassava Chips


East Africa, Tanzania   -   Krisp za Muhogo
Makes:
Effort:
Sched:
DoAhead:  		 8-1/2 oz
**
45 min
Yes		 Similar to Potato Chips, but lower calories and much easier to make. These don't splatter when fried. Caution: no-one I have served these to has been able to stop eating them. See also . Comments.
An Indian carbon steel Kadhai is the best deep frying container, but a Wok will do.

1-3/4
ar
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ar

#

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Cassava Root (1)
Oil, Deep Fry (2)
-- Sprinkle with
Pilipili Masala (3)  
  -or- Salt
Make   -   (45 min)
  1. Peel CASSAVA and slice very thin and very evenly, like potato chips. Use a mandolin or similar device set to 1/8 inch or a llttle less.
  2. In a kadhai, wok or other suitable pan, heat deep fry Oil to about 370°F/188°C.
  3. Add Cassava Chips to the oil in modest batches, making sure they are not stuck together. I deal them into the oil like cards, 25 to 30 in a batch. Tumble them almost continuously so they fry evenly. Listen to the bubbling. When they feel crisp as you tumble them and the bubbling decreases considerably, they are done. At this point they will look too light in color - but they darken considerably as they cool.
  4. Scoop them out with your spider. I scoop them into a wire strainer set over a bowel. Once the next batch is frying I dump them into a large bowl.
  5. Tumble them with Pilipili Masala. Let them cool before serving. They can be kept a week or two in a tightly sealed plastic bag.
NOTES:

  1. Cassava Root:

      Despite the heavy wax coating these roots spoil rather quickly, so buy from a store with high turnover and make sure the root is very firm from end to end - then use it very soon. For details, see our Cassava / Manioc / Yuca page.

  2. Deep Fry Oil:

      Use a good high temperature frying oil. For details see our Cooking Oils page.

  3. PiliPili Masala:

      Make this with Citric Acid for sprinkling. See our recipe Pilipili Masala. You could also use plain salt, but will be missing interesting flavors.

  4. Comments:

      I consider PiliPili masala essential for these chips and would never serve them with plain Sea Salt. PiliPili massala can be very easily made in a range of hotness to suit your (or your guest's) preference.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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