📝 About This Recipe
Transport your senses to the vibrant streets of the Caribbean with these ultra-crispy, golden Cassava Chips, also known as 'Yuca' chips. These snacks offer a satisfyingly dense crunch and a nutty flavor profile that far surpasses the humble potato chip. Hand-sliced and fried to perfection, they are finished with a signature blend of sea salt, smoked paprika, and a touch of lime zest for an authentic island experience.
🥗 Ingredients
Main Ingredients
- 2 pounds Fresh Cassava (Yuca) root (firm, with no soft spots or dark cracks in the flesh)
- 4-5 cups Vegetable oil (for deep frying; peanut or canola also work well)
- 1 large bowl Ice water (to crisp the slices before frying)
Caribbean Seasoning Blend
- 1.5 teaspoons Fine Sea Salt
- 1/2 teaspoon Smoked Paprika (adds a lovely color and depth)
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Onion Powder
- 1/8 teaspoon Cayenne Pepper (optional, for a hint of heat)
- 1 tablespoon Fresh Lime Zest (from about 2 small limes)
For Serving
- 1 piece Lime Wedges (for an extra spritz of acid)
- 1 handful Fresh Cilantro (finely chopped for garnish)
👨🍳 Instructions
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1
Prepare the cassava by cutting off the ends. Slice the root into 3-inch cylinders to make peeling more manageable.
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2
Score the thick, bark-like skin of each cylinder vertically with a sharp knife. Use your thumb or a spoon to pry the skin away from the white flesh; it should peel off in large chunks.
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3
Using a mandoline slicer set to 1/16th of an inch (or the thinnest setting), carefully slice the cassava into translucent rounds. If slicing by hand, ensure they are as uniform as possible.
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4
Immediately plunge the slices into a large bowl of ice water. Let them soak for 15-20 minutes to remove excess starch, which ensures maximum crunch.
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5
While the cassava soaks, whisk together the sea salt, smoked paprika, garlic powder, onion powder, and cayenne in a small bowl. Set aside.
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6
Drain the cassava slices and spread them out on clean kitchen towels. Pat them thoroughly dry; any moisture left will cause the oil to splatter and prevent crisping.
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7
Fill a heavy-bottomed pot or Dutch oven with the oil and heat to 350°F (175°C). Use a deep-fry thermometer to monitor the temperature closely.
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8
Fry the cassava in small batches to avoid overcrowding. Drop the slices in one by one so they don't stick together.
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9
Fry for 3-5 minutes, stirring occasionally with a slotted spoon, until the chips are golden brown and the bubbling in the oil has mostly subsided.
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10
Use a spider strainer or slotted spoon to remove the chips and drain them on a wire rack set over paper towels.
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11
While the chips are still hot and glistening with oil, toss them in a large bowl with the seasoning blend and the fresh lime zest.
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12
Repeat the process with the remaining batches, ensuring the oil returns to 350°F before adding more slices.
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13
Allow the chips to cool completely; they will continue to crisp up as they reach room temperature.
💡 Chef's Tips
Choose cassava roots that are firm and heavy for their size; avoid any with gray streaks in the flesh as this indicates age. A mandoline is essential for achieving the uniform, paper-thin slices required for that signature snap. Do not skip the ice water bath; it rinses away the starch that makes chips gummy rather than crunchy. Make sure the oil temperature doesn't drop too low between batches, or the chips will absorb too much oil and become greasy. Store any leftovers in an airtight container with a piece of parchment paper to maintain crispness for up to 3 days.
🍽️ Serving Suggestions
Serve alongside a zesty Mojo Garlic dipping sauce or a spicy Mango Salsa. Pair with a cold Caribbean lager or a refreshing glass of Sorrel juice. These make an excellent crunchy topping for a traditional bowl of black bean soup. Serve as a side dish to Jerk Chicken or grilled snapper for a complete island meal. Include them on a tropical charcuterie board with sharp cheeses and dried fruits.