Indian
Total Time
1 hour
6
– Cut the ends of the vegetable and peel its hard outer skin. The peeler did not quite work for me, so I used the knife to remove the skin. – Slice the vegetable into very thin circles using the knife or a mandolin. The key to getting a good texture for the chips is to have them cut in uniform size.
– Now layer the circles one on top of another and then run the knife to make matchstick cuts out of them. – Drop the sticks into a bowl of water and then dry it on a kitchen towel. – Meanwhile heat the oil for frying the chips.
– Add the sticks to the hot oil, and let it fry over medium high heat. The oil will bubble up extensively as soon as you add the chips in, so stand back for few seconds and then give it a stir. – Once the chips turn light golden in color, drain it on a paper towel lined bowl.
– Add salt and red chili powder and toss it well. – Cool it entirely and then store the Yuca Chips in an airtight container.