Cassava Chips
Cassava Chips (Yuca Chips) are a crispy, crunchy, salty snack that's a healthy alternative to potato chips made from cassava root. There are three ways to make this 3-ingredient, naturally gluten-free cassava chips recipe and each method takes less than 15 minutes!
Servings: 4
Equipment
- Large Skillet
- Knife or Mandolin
- Air-Fryer optional
- Oven optional
Ingredients
- 1 pound Cassava Root also called yuca or manioc
- Vegetable Oil for frying
- Salt to taste
Instructions
- Cut both ends of the cassava off, and cut a slit down the side of each cassava (lengthwise) and remove the peel. Place in cold water to avoid from browning. Then slice the cassava into thin rounds or use a mandolin (on the thinnest setting), about 1/8-inch thick and place the sliced cassava on paper towels to dry.
Fried Cassava Chips
- Heat oil in a skillet over medium-high, add cassava slices and fry until the has reached a light golden colour, flipping once, about 2-3 minutes per side. Use a slotted spoon to remove the chips from the oil and place them on a plate lined with paper towels to drain excess oil, season with salt and enjoy.
Oven Baked Cassava Chips
- Preheat oven to 350°F (175°C) then line a baking tray with parchment paper and place the cassava slices on the tray in a single layer. Sprinkle with sea salt and bake for 15-20 minutes, or until golden around the edges and crispy, flipping at the halfway point.
Air Fryer Cassava Chips
- Preheat your air fryer to 350°F (175°C) and spray the air-fryer basket with cooking oil. Add the cassava slices in the air fryer basket in a single layer being sure not to overcrowd. Sprinkle with sea salt and bake for 10-15 minutes, or until golden around the edges flipping at the halfway point for even crisping.