Crispy Cassava Chips
Ingredient
- Cassava
- Sufficient cooking oil
Ingredient for seasoning
- 2 teaspoon Chilli flakes
- 1 teaspoon salt
- 2 tablespoon sugar
- 1 teaspoon white pepper
- 1 teaspoon chicken granules powder
Direction
- Slit the skin length wise and use the slit as a starting point to peel, skin on the outer layer with the knife until all completely peel off.
- Wash cleanly and wipe with a kitchen towel.
- Ensure your slicer is super sharp otherwise it will break in between and this would be a waste.
- Dry it under hot sun for 3 - 4 hours before frying The sunlight helps to absorb the moist. This is very important to make cassava chips crispy.
- Heat up sufficient cooking oil in a wok. When it is hot add cassava.
- Keep on stirring to ensure evenly brown to prevent burn.When the rims of the cassava is light brown do take note cos it is almost going to be ready.
- Dish it out and place it on a kitchen paper to drain excessive oil.
 |
