📝 About This Recipe
Discover the incredible crunch of cassava, a staple root vegetable of South America and Southeast Asia that yields a chip far superior to the humble potato. These chips are celebrated for their dense, satisfying snap and a subtle, nutty sweetness that pairs perfectly with bold seasonings. This recipe elevates the traditional snack with a zest of lime and a hint of smoky heat, creating a gourmet experience that is naturally gluten-free and utterly addictive.
🥗 Ingredients
Main Ingredients
- 2 pounds Fresh Cassava (Yuca) Root (firm, with no soft spots or dark cracks in the flesh)
- 4-6 cups Vegetable Oil (for deep frying; use peanut, canola, or grapeseed oil)
- 8 cups Cold Water (for soaking the slices)
- 2 cups Ice Cubes (to keep the soaking water chilled)
Signature Lime-Chili Seasoning
- 1.5 teaspoons Sea Salt (fine grain works best for adhesion)
- 1 teaspoon Smoked Paprika (adds a lovely depth and color)
- 1/4 teaspoon Cayenne Pepper (adjust for desired heat level)
- 1/2 teaspoon Garlic Powder
- 1 tablespoon Lime Zest (freshly grated from about 2 limes)
- 1/8 teaspoon Citric Acid (optional, for an extra professional 'tangy' punch)
👨🍳 Instructions
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1
Prepare the cassava by cutting off the tapered ends. Cut the root into 3-inch manageable cylinders.
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2
Score the thick, bark-like skin of each cylinder lengthwise 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 strips.
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3
Using a mandoline slicer set to the thinnest setting (about 1/16th of an inch), carefully slice the cassava into translucent rounds.
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4
Immediately submerge the slices into a large bowl of ice water. Agitate them gently to release excess starch; this is the secret to a non-greasy, extra-crispy chip.
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5
Let the slices soak for at least 15 minutes. While they soak, prepare the seasoning by whisking the salt, paprika, cayenne, garlic powder, lime zest, and citric acid in a small bowl.
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6
Drain the cassava slices and spread them out on clean kitchen towels. Pat them thoroughly dry—any moisture left on the surface will cause the oil to splatter and make the chips soggy.
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7
Fill a heavy-bottomed pot or Dutch oven with at least 3 inches of oil. Heat over medium-high until it reaches 350°F (175°C) on a deep-fry thermometer.
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8
Carefully drop a handful of slices into the hot oil. Do not overcrowd the pot; work in batches to maintain a consistent oil temperature.
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9
Fry for 3-4 minutes, using a slotted spoon or spider to flip the chips occasionally. They are done when they are light golden brown and the bubbling of the oil has significantly subsided.
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10
Remove the chips with a spider strainer and let the excess oil drain for a second over the pot before transferring them to a wire rack set over a baking sheet.
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11
While the chips are still hot and glistening with a tiny bit of oil, sprinkle them generously with the prepared lime-chili seasoning.
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12
Repeat the process with the remaining batches, allowing the oil to return to 350°F between each set.
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13
Allow the chips to cool completely on the rack; 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 that have a strong fermented smell or significant grey streaks in the flesh. Always use a mandoline for uniform thickness, as uneven slices will result in some chips burning while others remain chewy. The ice water soak is crucial—it removes the surface starch that causes chips to stick together and turn too brown too quickly. Store completely cooled chips in an airtight container with a silica gel packet if available to maintain maximum crunch for up to 3 days. If the chips lose their crispness due to humidity, a quick 2-minute refresh in a 300°F oven will bring them back to life.
🍽️ Serving Suggestions
Serve alongside a creamy Avocado Lime Crema or a spicy Mango Habanero salsa for dipping. Pair with a crisp, cold Lager or a refreshing Hibiscus Iced Tea to cut through the richness of the fry. These make an excellent crunchy topper for Caribbean-style seafood ceviche or poke bowls. Pack them in a parchment-lined basket for an impressive and unique appetizer at your next summer barbecue. For a tropical twist, serve them in a bowl mixed with toasted coconut flakes and dried pineapple bits.