Cassava Crisps
Crunchy, golden, and irresistibly delicious, these homemade Cassava Crisps are the ultimate snack upgrade! Made from thinly sliced cassava root, these crisps are fried to perfection in hot vegetable oil, resulting in a light and airy bite that’s naturally gluten-free and loaded with flavor. A sprinkle of sea salt, a touch of smoky paprika, and a hint of black pepper elevate these chips to gourmet status. Perfect for snacking on their own or pairing with your favorite dips, this recipe is a healthier alternative to store-bought chips with no preservatives and maximum freshness. With just 15 minutes of prep time, these crispy delights are ready to impress in under an hour. Whether you're hosting a party or simply craving a crunchy treat, these cassava crisps are your new go-to snack!
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Recipe Information
Ingredients
- 500 grams cassava root
- 500 ml vegetable oil
- 1 teaspoon sea salt
- 0.5 teaspoon paprika
- 0.25 teaspoon black pepper
Instructions
Begin by peeling the cassava root. Use a sharp knife or a vegetable peeler to remove the tough outer brown skin and a layer of the inner white flesh.
Once peeled, slice the cassava into thin rounds, about 1-2 mm thick, using a mandoline slicer or a sharp knife. The thinner the slices, the crispier they will become.
Rinse the sliced cassava under cold running water to remove excess starch, which helps prevent the crisps from sticking together.
Pat the slices dry with a clean kitchen towel or paper towels to remove any moisture.
In a large skillet or deep fryer, heat the vegetable oil to 175°C (350°F). You can test the oil temperature by dropping a small piece of cassava; it should sizzle and rise to the surface.
Carefully add the cassava slices to the hot oil in batches, making sure not to overcrowd the pan.
Fry each batch for 3-5 minutes, or until the slices are golden brown and crisp. Stir occasionally to ensure even cooking.
Remove the crisps with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
While still warm, sprinkle the crisps with sea salt, paprika, and black pepper. Adjust the seasonings to taste.
Allow the cassava crisps to cool completely before serving for maximum crispiness. Enjoy them as a snack or as a crunchy side dish.
Nutrition Facts
Calories |
4592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 443.5 g | 569% | |
| Saturated Fat | 63.7 g | 318% | |
| Polyunsaturated Fat | 284.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2396 mg | 104% | |
| Total Carbohydrate | 191.5 g | 70% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 8.6 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 85 mg | 7% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 1388 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
