Oil for deep frying so preferably somthing like sunflower oil
Cassava chip utensils
mandolin slicer or equivalent, to create the thin slices of cassava required
deep frying pan
skimmer to remove the fried cassava chips
strainer with a couple of kitchen rolls covering it to put the cassava chips on immeiately after they are ready from frying
plate to put the strainer on so any excess oil don’t end up on your kitchen counter.
Fresh cassava roots are peeled, washed and dried.
They are then sliced very thinly into round crisps. A mandolin slicer is the best bet for consistent shape and size.
The sliced cassava is very lightly salted.
Oil is poured in a dry, deep frying pan -if you have a dedicated frying pan or a specialist one, that is even better- to the amount of no more than half of the pan.
When the oil is hot, it is ready for frying. Make sure everything is dry that you use but also that they cut cassava is nit thrown in but gently put it into the hot oil pan. Make sure, no brusk movement is made around the pan and keep an eye on the pan at ALL times.
The sliced cassava can then be quickly fried – a few secods will sufficed, especially if they are properly thinly sliced – until they are light gold.