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Loading...These golden, crunchy cassava chips are a beloved street snack across the Democratic Republic of Congo, where cassava is a daily staple. Thinly sliced cassava rounds are fried until crisp and dusted with a simple savory seasoning. Serve them as a snack with chili sauce or alongside grilled fish and stews.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 385 kcalCalories
- 18 gFat
- 2.5 gSaturated Fat
- 54 gCarbs
- 4 gFiber
- 2 gSugar
- 3 gProtein
- 520 mgSodium
- 360 mgPotassium
- 30 mgCalcium
- 1.6 mgIron
- 25 mgVitamin C
- 8 mcgVitamin A
Ingredients
For the chips
- 2 lbs (about 1 kg) fresh cassava root, peeled
- 3 cups vegetable oil, for frying
- 1 tsp fine sea salt
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper (optional)
- 1 lime, cut into wedges, for serving
For the dipping sauce (optional)
- 1 small tomato, finely chopped
- 1 small red onion, finely minced
- 1 tablespoon fresh lime juice
- 1 small chili pepper, minced
Directions
- Peel the cassava with a sharp knife, removing both the brown bark and the thin pink layer underneath, then rinse under cold water.
- Slice the cassava crosswise into thin rounds about 1/8 inch (3 mm) thick using a sharp knife or mandoline for even pieces.
- Soak the slices in a bowl of cold water for 5 minutes, swishing to release excess starch, then drain and pat thoroughly dry with a clean kitchen towel.
- Heat the oil in a deep heavy pot over medium heat until it reaches 350°F (175°C); a small piece should sizzle immediately when dropped in.
- Fry the cassava slices in small batches for 4 to 5 minutes, stirring gently, until they turn pale gold and feel firm.
- Increase the heat slightly and fry each batch for another 1 to 2 minutes until deeply golden and crisp, then transfer to a paper towel-lined tray.
- Immediately sprinkle the hot chips with salt, garlic powder, and cayenne, tossing gently so the seasoning sticks.
- Stir together the chopped tomato, red onion, lime juice, and minced chili in a small bowl to make a quick fresh dip.
- Serve the chips warm with the lime wedges and fresh chili-tomato salsa on the side.
Cook’s Notes
- Always buy fresh, firm cassava roots and process them the same day, as cassava spoils quickly once peeled.
- Never skip the rinsing step: it removes surface starch so the chips fry crisp instead of steaming together.
- Test one chip first; if it browns in under a minute, your oil is hot enough to start the batch.
- Raw cassava contains natural toxins, so make sure slices are fully cooked through and golden, not pale and soft.
- For a baked version, toss slices with 2 tablespoons of oil and bake at 400°F (200°C) for 18 to 22 minutes, flipping halfway.
- Store leftovers in a paper bag (not plastic) at room temperature for up to 2 days to keep them crunchy.
