1 kg of cassava
50 g salt
20 g garlic, grounded
1 L cooking oil
Salt for seasoning
Peel the skin off the cassava, and rinse. Thinly slice the cassava to the thickness of chips. Then wash thoroughly.
Put the cassava slices in 2 liters of water, then add salt and grounded garlic. Mix it just enough to distribute evenly. Soak for 15 minutes, until the cassava slices settle to the bottom.
To make Keripik Singkong, it’s best to use medium sized cassavas.
In a pan, heat cooking oil over medium. Once the oil is hot, carefully lower the cassava slices and deep fry until they are crispy and slightly golden brown. Remove and drain.
Prepare a bowl and put the Singkong chips into the bowl.
Sprinkle with salt and toss to mix, then set aside.
You can add chili powder, bbq powder or seaweed powder according to your taste preference.
Prepare a serving plate or serving bowl
Transfer the cassava chips onto the plate or bowl and serve.