Air Fryer

Easy Air fryer Cassava Chips Yuca Chips

Flavorful
Description

Cassava also known as tapioca or yuca is a root that is starchy. One can make tasty crispy cassava chips which are also low calorie using Airfryer.

Ingredients
  • 2 cups cassava thinly sliced
  • 2 tsp. coconut oil or any oil of your liking
  • 1 tsp. cayenne or chilli powder
  • 1 tsp. chaat masala optional
  • salt to taste
Directions
  1. Use a mandolin to cut thin, evenly-sized tapioca slices. Then soak them in cold water for about 15 minutes. Drain and dry thoroughly.
  2. Mix oil and seasoning in a bowl. Add tapioca slices and mix well so that every slice is coated.
  3. Pre-heat Airfryer for 6 minutes at 180 C or 360 F.
  4. Now airfry tapioca slices at 180 C or 360 F for 8 minutes or till cooked. Remember they crisp up when resting. Do shake once in the middle during airfrying.
  5. Enjoy these tasty crispy guilt free in the evening.
  6. Heat oil in a pan or wok. On medium heat, deep fry the slices till cooked and crunchy. Takes 2-4 minutes per batch.
  7. Enjoy hot.

Recipe Categories

Image

Image

Related Recipes

Flavorful

Barbara Kafka s Simple Roast Turkey

To make Kafka's Giblet Gravy to go with the bird, see here| New Window. Barbara Kafka’s high heat-roasting technique ruffled feathers in the 1990s (500 degrees! No rack, no trussing, no basting!)—until everyone realized it gives you crackly-skinned turkey in no time at all. There's no salt, which isn’t a typo. The bird is so juicy you won’t miss it. Some notes from Kafka: "Many Thanksgivings at my house have proved the high-heat method to be ideal. A fifteen-pound turkey at room temperature takes two hours to roast. However, it may take several hours for the turkey to reach room temperature. While the turkey is sitting out, cover it loosely with a towel, otherwise the skin will dry out.

Flavorful

Ryan's Gourmet BBQ Sauce

A refined blend of spices, garlic, and a hint of brown sugar, this gourmet sauce elevates any BBQ dish with deep, complex flavors.

Flavorful

Olive Oil Gelato

After chilling it overnight I whisked in olive oil to taste. The custard drank the oil like a good, dense mayonnaise, getting thicker and smoother with each stroke of the whisk. But after 6 tablespoons of oil -- the Weirs call for 12 -- I called it quits, and churned the gelato as is.