Guyanese Cassava Chips – Experience The Crunchy Goodness For Yourself!

Cassava chips – this is a favorite of many Guyanese; it is a light snack that can be eaten with pepper or sour. It is thinly sliced, packaged off and sold at many school canteens, shops, in the market and at supermarkets. The crunchy texture of the starchy-sweet cassava gives this snack a unique taste. As you read, you will find out how to make this delicious treat which you can relish along with your family.

About Cassava Chips

The flour of the cassava root, also known as tapioca flour or tapioca starch, is a very good wheat alternative for those with wheat allergies or celiac disease. When made into snack food, the delicate flavor and crunchy texture of cassava chips are great for those who do not consume gluten. These gluten-free chips also have 40% less fat than the average potato chips, making cassava chips a snack that even the most diet-conscious can afford to indulge in on occasion.

Generally, cassava/ tapioca chips are a snack food made from thin wafers of deep-fried cassava root. It is commonly found in South India and Sri Lanka, as well as in Indonesia where it is known as kripik singkong (cassava chips). It is also a bulk commodity product that is produced and traded, and in this form is used to create products such as alcohol, animal feed, biofuel, and starch.

The dish is prepared using raw cassava tubers, whereby the inner rind and outer skin are removed. The chips are then fried or deep-fried in oil, salted and can be spiced with red chili powder. Cassava/tapioca chips have a longer shelf life compared to raw cassava tubers. The snack is sometimes purveyed and consumed as street food. Some companies mass-produce and purvey prepared cassava chips that are packaged in bags.

How To Make Cassava Chips Guyanese Style

If you like making your own potato chips, you’ll enjoy this recipe for making cassava (yuca) chips. They make a great snack for after school or game night. Cassava chips taste great simply sprinkled with salt, but even better if served with salsa or a dip.

Ingredients:

• 2 cassava roots (fresh)
• 1-quart water (iced; more or less as needed)
• Salt to taste

Method:

1. Gather the ingredients.
2. Slice off about a half-inch from each end of the cassava (yuca) root.
3. Peel the brown bark-like skin from the root.
4. With a vegetable slicer or mandolin, slice the root into thin rounds (about 1/8 inch or less). You can use the straight blade or crinkle-cut blade.
5. Put the slices into the ice water right away and allow them to steep for 45 minutes.
6. Remove the slices from the water.
7. Drain and dry on paper towels. (You do not want them to be wet when you put them in hot oil.)
8. Fry in hot oil at 370 F until lightly brown and crisp. Don’t crowd the fryer. Fry in batches if necessary.
9. Drain the chips on paper towels, sprinkle with salt.
10. Serve immediately or allow them to cool and store them sealed in plastic bags or airtight containers.

Tips:

• For the best possible chips, the slices of cassava (yuca) need to be paper-thin.
• Use a vegetable slicer or mandolin to keep the slices thin and uniform for proper frying.
• Make sure the slices are dry before putting them into the hot oil.

5 Facts About Cassava Chips

1. Cassava chips are a common food in much of Africa, including the Democratic Republic of the Congo, Ghana, and Malawi.
2. In Ghana, cassava chips are called konkonte. Dried cassava chips are also used to supplement the carbohydrate content of livestock feed in Ghana.
3. In Malawi, cassava chips are prepared by soaking cassava, slicing it, and then letting it dry. This is the primary means by which cassava is transported to markets from production areas.
4. In addition to prepared cassava chips from thinly sliced raw cassava root that is then immediately fried or deep-fried, chips may be prepared in a multi-stage process, starting with a dough made from cassava flour. The dough is steamed, thinly sliced, dried, and then fried in oil. This style of cassava flour chips is a popular food in India, Indonesia, Malaysia, and the Philippines.
5. Cassava chips have a texture that’s crunchier than potato chips. You can mix cassava chips with a lot of various spices, like barbecue powder or simply sprinkle with salt. You can also mix it with chili.

Watch This: How To Make Cassava Crisps/Chips (Simple & Easy!)

Cassava Chips In Guyana

In Guyana, making cassava chips is quite simple and it is eaten simple as well. As you would have read, it is thinly sliced and fried. Afterwards, you add some salt and the cassava chips are ready to be eaten. You can also add some pepper or some sour which enhances the flavors that are already bursting from the delicious cassava chips. However, around the world, this snack is made differently and seasoned differently. It is also used for various purposes. Nevertheless, if you see cassava chips being sold in Georgetown Stabroek Market or elsewhere, buy it and sample it, experience its crunchy goodness for yourself!

Article References:

• https://en.wikipedia.org/wiki/Tapioca_chip
• https://en.wikipedia.org/wiki/Vegetable_chip
• http://snackoftheworld.blogspot.com/2011/05/history-of-cassava-chips.html
• https://www.thespruceeats.com/cassava-or-yuca-chips-2137745