The New Tastes of India/Das Sreedharan 2001

Cassava Chips
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
3 large cassavas 1/2 teaspoon turmeric powder a few curry leaves, finely chopped
1 teaspoon chilli powder vegetable oil, for deep-frying salt



1 Peel the cassavas and slice the flesh very finely. Place in a large bowl and gently mix in the turmeric, curry leaves, chilli and some salt to taste.
2 Heat some oil in a deep-fryer, wok or large, heavy saucepan. Working in small batches, fry the cassava for 2 to 3 minutes until the chips float to the surface.
3 Use a slotted spoon to remove the chips from the oil and drain them on kitchen paper. Continue until all the cassava is used.
4 Allow the chips to cool, then store them in an airtight container.

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