Spicy Cassava Chips

Directions

• 1

  Peel the cassava with a vegetable peeler, removing all the brown skin. Cut off the ends of the cassava to make it easier to slice.
• 2

  Cut into very thin slices, about 1/8 inch. I suggest you use a mandoline, but be very careful with it.
• 3

  Add the oil to a skillet or deep pot and heat over medium-high heat. Let it heat until it reaches 350° F.
• 4

  Fry the sliced cassava in batches, about 15 or 20 slices at a time, until they’re crisp and light golden brown, about 2-3 minutes. Remove from the oil and place on absorbent paper towel to get rid of excess oil.
• 5

  In a small bowl, combine the chili and cayenne pepper. Set aside.
• 6

  Season the chips with salt to taste and sprinkle with the chili and cayenne pepper mixture.
• 7

  Serve with your choice of sauce or dip.