Cassava Chips, like our Coconut Crisps are natural and extremely easy to make. We serve these around the house, during many of our Caribbean cooking classes, and whenever we have small parties. I love them because they are so simple and take very little time to prepare. One key thing to remember… make sure your oil is hot at 350 F. This is a perfect temperature… too low and the chips will absorb the oil and too hot and you will burn the oil. Have fun!
- 5 Pounds of Cassava, sliced thinly using a mandolin
- Oil for deep frying
- Salt to taste
Peel cassava using a knife much like you see here in the YouTube video. Lightly salt. Fry in oil until golden and crispy.
Serve warm or cool. Store in an airtight container.
Nicole’s Zesty Sour Cream Dip…
This is a little extra for the chips. Again, it is easy to make and tastes great with the chips!
- ½ Cup of sour cream½ Cup of mayonnaise
- 1 Tablespoon of lime juice
- Zest of 1 lime (Lime zest is the skin)
- 2 Cloves of crushed garlic
In a small bowl add the sour cream and mayonnaise. Take the lime (or 2 limes depending on their size) and grate the skin to create the zest. Squeeze the limes and crush the garlic. Add everything in the bowl, mix and enjoy!