Cassava Crisps
Discover the irresistible crunch of homemade Cassava Crisps, the perfect gluten-free snack or side dish with a delightful balance of salty, smoky, and peppery flavors. Made from thinly sliced cassava root—known for its nutty, earthy taste—these crisps are fried to golden perfection in hot oil, creating an addictive texture that’s both light and satisfying. Rinsing the slices removes excess starch for a non-sticky, crisp result, while a sprinkle of sea salt, paprika, and black pepper adds a flavorful kick. With just 15 minutes of prep time, these easy cassava chips are a wholesome alternative to store-bought snacks, offering a naturally gluten-free and vegan-friendly treat for any occasion. Serve them fresh as an appetizer, party snack, or pair with your favorite dips for a truly crowd-pleasing experience!
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Ingredients
- 500 grams cassava root
- 500 ml vegetable oil
- 1 teaspoon sea salt
- 0.5 teaspoon paprika
- 0.25 teaspoon black pepper
Directions
Step 1
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.
Step 2
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.
Step 3
Rinse the sliced cassava under cold running water to remove excess starch, which helps prevent the crisps from sticking together.
Step 4
Pat the slices dry with a clean kitchen towel or paper towels to remove any moisture.
Step 5
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.
Step 6
Carefully add the cassava slices to the hot oil in batches, making sure not to overcrowd the pan.
Step 7
Fry each batch for 3-5 minutes, or until the slices are golden brown and crisp. Stir occasionally to ensure even cooking.
Step 8
Remove the crisps with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
Step 9
While still warm, sprinkle the crisps with sea salt, paprika, and black pepper. Adjust the seasonings to taste.
Step 10
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
| Serving size | (980.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4591.9 |
| Total Fat 443.5g | 0% |
| Saturated Fat 63.7g | 0% |
| Polyunsaturated Fat 284.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2396.0mg | 0% |
| Total Carbohydrate 191.5g | 0% |
| Dietary Fiber 9.5g | 0% |
| Total Sugars 8.6g | |
| Protein 7.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 85.1mg | 0% |
| Iron 1.9mg | 0% |
| Potassium 1388.5mg | 0% |
Source of Calories