Cassava Chips

Cassava root

Preparation info
    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About


  • Oil for deep frying
  • Salt


Peel the cassava root and slice, crosswise, as thinly as possible. Steep in iced water for 30 minutes, drain and dry on paper towels.

Fry until delicately browned and crisp in deep oil heated to 570°F on a frying thermometer. Drain on paper towels, sprinkle with salt, and serve as an accompaniment to drinks.