|Nutritional Guidelines (per serving)|
|Servings: 2 to 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 18g||23%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 39g||14%|
|Dietary Fiber 2g||7%|
|Total Sugars 2g|
|Vitamin C 21mg||106%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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.
2 fresh cassava roots
1 quart water, iced
Vegetable oil or canola oil, for frying
Kosher salt, to taste
Gather the ingredients.
Slice off about a half-inch from each end of the cassava (yuca) root.
Peel the brown bark-like skin from the root.
With a vegetable slicer or mandolin, slice the root into thin rounds (about 1/8 inch or less). You can use the straight blade or crinkle-cut blade.
Put the slices into the ice water right away and allow them to steep for 45 minutes.
Remove the slices from the water.
Drain and dry on paper towels. (You do not want them to be wet when you put them in hot oil.)
Fry in hot oil at 370 F until lightly brown and crisp. Don’t crowd the fryer. Fry in batches if necessary.
Drain the chips on paper towels, sprinkle with salt.
Serve immediately or allow them to cool and store them sealed in plastic bags or airtight container.
- 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.