Yuca Chips | Cassava Chips | Maravalli Kizhangu Chips
The Cassava chips by itself has a sweet back note to it that is followed by a slight bitterness that is very pleasant to the palate. I did spice this Yuca Chips up a little bit with red chili powder. Maravalli Kizhangu chips are commonly found in the beachside stalls.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Cuisine: Indian, Tamil Nadu
Servings: 6 servings
- 1 large Yuca / cassava / Maravalli Kizhangu
- ½ cup Oil enough to deep fry the chips
- Salt to taste
- Red chili powder optional to taste
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. So try to get the slices as thin as possible.
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, about 1 cup at a time 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.
Calories: 274kcal | Carbohydrates: 26g | Protein: 1g | Fat: 19g | Saturated Fat: 1g | Sodium: 10mg | Potassium: 184mg | Fiber: 1g | Sugar: 1g | Vitamin A: 9IU | Vitamin C: 14mg | Calcium: 11mg | Iron: 1mg