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Cassava Chips

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Preparation info
    • Difficulty

      Easy

Appears in
Max’s Sandwich Book

By Max Halley and Ben Benton

Published 2018

  • About

Ingredients

  • 1 Cassava
  • 2 litres rapeseed oil

Method

Only buy firm, hard cassava. They should never be soft.

Peel the root and cut the top off and throw it away.

Slice into rounds as thin as you can. Ideally you’d use a mandolin, otherwise, you could use your veg peeler or your sharpest knife?

Heat the rapeseed oil in a high-sided pan over a medium flame to 190°C (375°F). If you have a thermometer, use it and monitor the o

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