Cassava Chips

*Keripik Singkong*

If you like making your own potato chips, you’ll enjoy making cassava chips. They make a great snack for after school or game night. Cassava chips taste great simply sprinkled with salt, but even better if served with salsa or a dip. For the best possible chips, the slices of cassava need to be paper-thin. I recommend using a vegetable slicer or mandolin to keep the slices thin and uniform for adequate frying.

Ingredients

• 2 fresh cassava roots
• bowl of ice water
• oil for deep frying
• salt to taste

Preparation

1. Slice off about a half-inch from each end of the cassava root.
2. Peel the brown bark-like skin from the root.
3. With a vegetable slicer or mandolin, slice the root into thin rounds (about 1/8 inch or less). You can use the straight blade or crinkle cut blade.
4. Put the slices into the ice water right away and allow them to steep for 45 minutes.
5. Remove the slices from the water.
6. Drain and dry on paper towels. (You do not want them to be wet when you put them in hot oil.)
7. Fry in hot oil at 370 degrees Fahrenheit until a lightly brown and crisp. Don’t crowd the fryer. Fry in batches if necessary.
8. Drain the chips on paper towels, sprinkle with salt.