By Pallavi Verma 
Here’s a simple recipe for making Sri Lankan-style cassava chips:
Ingredients:
- 500g cassava (also known as manioc or yuca)
- Oil for frying (vegetable oil or coconut oil works well)
- Salt to taste
- Optional: Chili powder, turmeric, curry leaves for flavor
Instructions:
- Prepare the Cassava:
- Peel the cassava and cut it into thin slices, around 2-3 mm thick. You can use a knife or a mandoline slicer for uniformity.
- Rinse the slices under cold water to remove excess starch.
- Boil the cassava slices in salted water for about 5 minutes until they are just tender but not fully cooked (this step is optional but helps to soften the cassava slightly before frying).
- Drain and pat dry the slices thoroughly with a clean towel or paper towel.
- Fry the Cassava:
- Heat oil in a deep pan or fryer to about 170-180°C (340-360°F).
- Carefully drop a few cassava slices into the hot oil without overcrowding the pan.
- Fry the chips until golden and crispy, about 2-3 minutes per batch.
- Use a slotted spoon to remove the chips from the oil and drain them on paper towels to absorb excess oil.
- Season:
- Immediately sprinkle the hot cassava chips with salt.
- For extra flavor, you can add a sprinkle of chili powder, turmeric, or even toss them with curry leaves in the oil just before removing the chips.
- Serve:
- Enjoy the cassava chips as a crispy snack. They pair well with spicy dips or can be eaten on their own.
These crunchy chips are a popular snack in all over Srilanka and can be flavored according to your taste preferences.