The truth is when I happen upon a new ingredient, I like to explore as much as I can.
Here, I deep-fried the chips for a few minutes till golden. And seasoned with salt, chili and black pepper.
And simply served with scent leaf sauce which is so dopeeeeeeeeeee. That recipe is coming soon.
And? Hmmm, not the best turn out. Edible but..
The thing is, the cassava already has a chewy, bendy texture which does not change on frying.
Though par-cooked starches – yam, potatoes take well to frying, this particular batch of cassava did not. Maybe because of the way it was cooked and all. Anyhow, for all the reasons in the world, it didnt yield delicate, crisp chips.
But it was an experiment worth trying.
Have you had delicious fried cassava chips? What do you recommend for success?