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Ingredients
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Mogo Chips Ingredients
Method
Preparation
- 1
Peel and Slice Cassava
Peel the cassava and slice it into thin chips, about 1/8 inch thick. You can use a mandoline for uniform thickness.
- 2
Soak in Water
Soak the sliced cassava in cold water for about 30 minutes to remove excess starch. This will help them become crispy when fried.
- 3
Drain and Dry
Drain the soaked cassava slices and spread them on a clean kitchen towel to dry completely.
Cooking
- 4
Heat Oil
In a deep pan or fryer, heat the oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small piece of cassava; it should bubble and rise to the surface.
- 5
Fry Cassava Chips
Carefully add a handful of dried cassava slices to the hot oil. Do not overcrowd the pan. Fry for about 3-4 minutes or until they turn golden brown and crispy.
- 6
Remove and Drain
Using a slotted spoon, remove the fried chips from the oil and place them on a paper towel-lined plate to drain excess oil.
- 7
Season the Chips
While the chips are still hot, sprinkle with salt, turmeric powder, red chili powder, coriander powder, and lemon juice. Toss to coat evenly.
- 8
Serve
Allow the mogo chips to cool slightly before serving. Enjoy them as a snack or appetizer!