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Home » Chips

Published: Jul 2, 2018 · Modified: Nov 28, 2021 by Sandhya Ramakrishnan · This post may contain affiliate links

Cassava Chips | Yuca Chips |Maravalli Kizhangu Chips

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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.

Yuca or cassava is a vegetable that I have seen quite a few times in the reality show Chopped. When thinking for a recipe for the alphabet Y, I was looking at yam and Yuca. When I closely researched and saw few pictures of the vegetable, I realized that this looks like the Maravalli kizhangu (Often mispronounced Tapioca). Also recently one of my fellow blogger had sent over an article that had article about few rare vegetables and yucca or cassava was one of them.

Yuca Chips in a glass bowl

I have memories of growing up eating these chips on the beach. Also, this chips happens to be one of the favorite chips of my chittappa (Maternal uncle) who is no longer with us today. I have seen this vegetable often in my local vegetable market and I was already very excited to be making this. So, I went out and bought one of this root vegetable that was almost a foot long. The vegetable had a hard outer skin and perfectly milk white interior.

What is Yuca / Cassava

So this Yuca or cassava also known as Malinghoy, tapioca, manioc and so on…(Has quite a few more names), is a starchy root vegetable which is cultivated as an annual crop in tropical and sub tropical places. This vegetable is local to South America. It is a major source of carbohydrate in lot of developing countries and is Gluten free.

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Cassava or yucca is the third largest source of food carbohydrate in the world after rice and maize. It is one of the most drought resistant crops. Yuca or cassava when dried to a powder or pearly extract, it is called tapioca.

In India, Kerala is famous of this vegetable and is also called Kappa. This Cassava chips is very easy to make and it hardly needs any external flavoring. The 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 it up a little bit with red chili powder and added a touch of salt.

Cassava Chips in stainless bowl for storage


Preparation time – 30 mins
Cooking time – 30 mins
Difficulty level – easy

Ingredients to make Cassava Chips –

  • Yuca / cassava / Maravalli Kizhangu – 1 large
  • Oil – to deep fry the chips
  • Salt – to taste
  • Red chili powder – to taste (optional)
Maravalli Kizhangu Chips in glass plate

Step by Step Process

  • 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.
peeling cassava
  • 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.
Slice the vegetable
  • Now layer the circles one on top of another and then run the knife to make matchstick cuts out of them.
layer the circles
matchstick cuts
  • Drop the sticks into a bowl of water and then dry it on a kitchen towel.
dry it on a kitchen towel
  • Meanwhile heat the oil for frying the yuca 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.
deep fry
  • Once the chips turn light golden in color, drain it on a paper towel lined bowl.
light golden
drain it on a paper towel
  • Add salt and red chili powder to the maravalli Kizhangu Chips and toss it well.
  • Cool it entirely and then store the Yuca Chips in an airtight container.
Yuca Chips in glass plate

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 If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter

Yuca Chips

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.
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Course: Appetizer
Cuisine: Indian, Tamil Nadu
Diet: Vegetarian
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 6 servings
Calories: 274kcal
Author: Sandhya Ramakrishnan

Ingredients

  • 1 large Yuca / cassava / Maravalli Kizhangu
  • ½ cup Oil enough to deep fry the chips
  • Salt to taste
  • Red chili powder optional to taste

Instructions

  • 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.

Nutrition

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
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
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Reader Interactions

Comments

  1. Archana Potdar says

    October 18, 2013 at 5:36 pm

    Yucca chips now I better serch for the yucca here. Its tempting me a lot

    Reply
  2. Pavani N says

    October 07, 2013 at 6:33 pm

    Those yucca chips look almost like potato chips.. Will definitely try these soon.

    Reply
  3. Rajani S says

    October 04, 2013 at 4:54 pm

    These chips are quite famous in Kerala and I just LOVE kappa prepared with coconut and eaten with a spicy chilly and onion chutney on the side

    Reply
  4. Sapana Behl says

    October 01, 2013 at 5:19 pm

    Lovely chips to munch on while watching TV....

    Reply
  5. Preeti Garg says

    October 01, 2013 at 4:57 pm

    Crunchy snacks with cold drink... its look alike haldiram aloo lacha...

    Reply
  6. Veena Theagarajan says

    September 30, 2013 at 1:44 pm

    crunchy snack

    Reply
  7. Nivedhanams Sowmya says

    September 30, 2013 at 6:48 am

    wanted to do this for Y!!! looks delicious!!

    Sowmya

    Reply
  8. Srivalli says

    September 30, 2013 at 9:14 am

    I can have these chips right away..I think this is available here in this shape if I am not wrong!

    Reply
  9. Manjula Bharath says

    September 29, 2013 at 4:53 pm

    wow very very delicious and crispy looking chips 🙂 super yummy !! lovely clicks dear !!

    Reply
  10. Priya Suresh says

    September 29, 2013 at 7:02 pm

    Love love this chips, makes me nostalgic..We never forget to get them whenever we go Pondy beach..Missing this munchies.

    Reply
  11. divya says

    September 29, 2013 at 1:57 pm

    looking very tempting n delicious....Excellent pictures as well.

    Reply

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Sandhya

I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

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