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Spicy Cassava Chips

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  • Prep 5 min
  • Total 15 min
  • Ingredients 5
  • Servings 6
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Oriana Romero Break the routine and make these spicy cassava chips. Delicious! Serve them with your favorite sauce or dip. Your family and friends will be delighted with this tasty and crispy variety.
Oriana Romero
Updated Aug 24, 2014
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Ingredients

  • 2 fresh cassava roots
  • 3-4 cups vegetable or corn frying oil
  • 1 tablespoon chili powder
  • 1/2 teaspoon cayenne pepper
  • Salt to taste

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.

Expert Tips

  • tip 1
    Store the cassava chips in an airtight bag or container.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Oriana Romero Break the routine and make these spicy cassava chips. Delicious! Serve them with your favorite sauce or dip. Your family and friends will be delighted with this tasty and crispy variety.
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