Kitchen Recipe
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Sri Lankan Cassava Chips (Manioc Chips)
Ultra-crispy, thinly sliced deep-fried cassava chips generously dusted with chili powder and salt. The ultimate Sri Lankan road trip snack.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- sri lankan
Ingredients
Scaled for 4 servings
- fresh cassava (yuca) root
- oil for deep frying
- chili powder
- salt
Equipment
- Mandoline slicer
- Deep fryer
Instructions
- 1
Peel & Clean
Peel the thick brown and pink skin off the cassava root. Wash well.
- 2
Slice
Using a mandoline slicer, slice the cassava into very thin, even rounds.
- 3
Fry
Deep fry the slices in hot oil in small batches until they stop bubbling and turn crispy and pale golden. Do not over-brown.
- 4
Season
Drain on paper towels. While still hot, toss immediately with generous amounts of salt and red chili powder.
Cooking Tips
- Slicing thinly and evenly is crucial for the perfect crunch. A mandoline is highly recommended.
- Cassava contains high starch. Wash the slices in cold water and dry completely before frying for extra crispiness.
Variations
- Curry Leaf Chips: Fry a handful of fresh curry leaves along with the chips.
Chef's Notes & Storage
- Manioc chips are sold in small transparent bags at roadside stalls all across Sri Lanka.
Nutrition Estimate
280 calories · 1g protein · 38g carbs · 14g fat · 2g fiber per serving
