Cassava Crisps

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Preparation info

    • Difficulty


Appears in

The Settler's Cookbook

By Yasmin Alibhai-Brown

Published 2009

  • About


  • Fresh cassava, peeled
  • Salt and chilli powder to taste
  • Oil to deep-fry


  • 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 and chilli powder.