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Cassava Crisps
Preparation info
- Difficulty
Easy
Appears in
Published 2009
Ingredients
- Fresh cassava, peeled
- Salt and chilli powder to taste
- Oil to deep-fry
Method
- Slice the cassava into thin rounds on a mandolin (slicer).
- Lay them out on clean dishcloths for an hour to slightly dry out.
- Heat the oil until very hot but not smoking.
- Fry batches of crisps until they are a lovely pale yellow, edged with light brown.
- Return them to the dishcloths to drain all excess oil.
- Sprinkle with salt