Crispy outside and a super fluffy inside, these Cassava Chips are the most delicious fried chips ever! and a crowd pleaser. Whether on their own or with a Chilli Salsa Venezuelan Style, these chips are always in my party menu and very often an accompaniment to any meal, like in my ‘Nduja & Black Olive Chicken Burger. And did I mention they are 100 times better than potatoes?
How many years we spend in searching for the golden recipe for that perfect potato chip? Well, search no more because Cassava is the solution.
Like potato Cassava is a root vegetable and a great vessel for any type of flavour more so like potatoes is, BUT, when it comes to chips or fries I’m afraid potatoes don’t come even close to poll position.
WATCH HOW TO MAKE FRIED CASSAVA CHIPS
No matter how long you fry cassava it will never loose its fluffiness, unless you burn it of course!
The key to always having crispy outside and fluffy inside is to boil the cassava until is super super soft but still keeps its shape, and to cut the piece in quarters or eights depending on the piece size.
PRINT THE RECIPE
- Fresh Cassava
- Vegetable oil
- Feta cheese
Peel and chop the cassava in quarters or eighths
In a pot with boiling water cook the cassava until soft
Once the cassava is cooked remove from the water and leave to dry out
In a deep fry pan add vegetable oil and leave to warm up but not to reach smoking hot temperature
Add the dried cassava and leave to fry until golden brown
Once golden brown remove from the oil and place them over kitchen paper to absorb the extra oil.
Serve immediately with the chilli salsa and some Feta cheese crumbled over it.
1. I'm not adding a specific cooking time when boiling the cassava because this will depend on the quality of the it. This also applies when frying it.
2. The softer you leave the cassava the crispier and fluffier it will be when frying it.
3. After boiling the cassava remove the middle vain, you can eat it but is very hard and fibrous.
4. There are cassavas that would not soften when boiled this depends on the quality of the piece, unfortunately is very difficult to know whether it is a good quality or not just by looking at it. Some people say the straighter the piece the better the quality.
The ideal thickness would be not less that 1cm and no more than 2cm, this way you’ll have the right proportion of crispiness and fluffiness.
And nothing works better with cassava than with our traditional Chilli Mojito or Chilli Salsa Venezuelan Style, is sort of a combo when you order them in restaurants, because eating one means having the other, this is how good they are together! GET THE RECIPE
And if you’re thinking “…I have no idea where to start when it comes to cassava…“, I’ve got you covered! I made a video just to show How to Peel Cassava WATCH THE VIDEO
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