Introduction:

– 2 medium cassava roots (yuca)
– Oil for deep frying
– 1 teaspoon chili powder (adjust to taste)
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon cumin powder
– 1/2 teaspoon salt (adjust to taste)

Step 1: Prepare the Cassava Sticks

1. Start by peeling the cassava roots and removing any fibrous skin. Rinse them thoroughly to get rid of any dirt.

2. Using a sharp knife, carefully slice the cassava into thin, elongated sticks or strips. Aim for a thickness of about 1/8 to 1/4 inch. Keep in mind that if the sticks are too thin, they may curl while frying.

Step 2: Heat the Oil

1. In a deep frying pan or a deep fryer, pour enough oil to submerge the cassava sticks. Heat the oil over medium heat until it reaches a temperature of around 350°F (175°C). To check if the oil is hot enough, you can drop a small piece of cassava into the oil—it should sizzle and rise to the surface.

Step 3: Fry the Cassava Sticks

1. Carefully drop a small batch of cassava sticks into the hot oil, making sure not to overcrowd the pan. Fry them in batches for even cooking.

2. Fry the sticks for about 5-10 minutes or until they turn golden brown and become crispy. Keep an eye on them and adjust the heat if needed to maintain a medium flame.

3. Once cooked, use a slotted spoon or a mesh strainer to remove the chips from the oil and transfer them onto a paper towel-lined plate to drain excess oil. Repeat the process until all the cassava sticks are fried.

Step 4: Season the Chips

1. In a separate bowl, combine the chili powder, turmeric powder, cumin powder, and salt. Mix well to create a flavorful spice blend.

2. While the cassava chips are still warm, sprinkle the spice blend evenly over the chips. Gently toss them to coat the chips with the spices.

Step 5: Serve and Enjoy!

1. Allow the cassava stick chips to cool for a few minutes, allowing them to crisp up further.

2. Transfer the chips to a serving bowl or plate, and they are ready to be enjoyed! Serve them as a standalone snack or pair them with your favorite chutney or dip.

– Make sure to handle cassava with caution, as it contains cyanide compounds in its raw state. Peeling, cooking, and frying cassava properly eliminate these compounds.

– Adjust the spice levels according to your preference. Feel free to experiment with other spices or add a hint of lemon juice for an extra tangy kick.

– To maintain the crispiness of the chips, store them in an airtight container once they have completely cooled down.

With just a handful of ingredients and a little bit of effort, you can create a batch of mouth watering South Indian Cassava Stick Chips, also known as Kaddi Chips or Kuchi chips. These crispy delights are sure to impress your family and friends with their addictive crunch and bold flavors.

Whether you’re hosting a party, enjoying a movie night, or simply looking for a tasty snack, these cassava stick chips are the perfect choice. The hot oil frying method ensures that each chip turns out perfectly golden and crispy, while the South Indian spices add a burst of aromatic flavors.

Remember, when working with hot oil, it’s essential to prioritize safety. Use a deep frying pan with high sides or a deep fryer to minimize the risk of oil splatters. Keep children and pets away from the cooking area, and never leave hot oil unattended.

Once you’ve mastered the art of making these cassava stick chips, feel free to get creative with your seasoning. You can experiment with different spice blends, such as adding a pinch of garlic powder, curry powder, or even a dash of garam masala to customize the flavor profile.

So, why wait? Gather your ingredients, heat up that oil, and embark on a journey to create your very own batch of irresistible South Indian Cassava Stick Chips. Get ready to enjoy the delightful crunch and indulge in the flavors of South India with every bite. Happy snacking!