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Ingredients
- Serves 2-4 people
1 kg of cassava
50 g salt
20 g garlic, grounded
1 L cooking oil
Salt for seasoning
Keripik Singkong (Cassava Chips)
Keripik Singkong are cassava chips made into a savory snack by thinly slicing the cassava and then deep frying it. With its salty taste and garlicky aroma, this is a great snack for any time of day.
- Easy
- 20 min
- 15 min
- 15 min
- 2 steps
- 5 Ingredients
- Easy
- 2 steps
- 5 Ingredients
- 20 min
- 15 min
- 15 min
Directions
-
Prepare the cassava
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.
-
Deep fry the cassava
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.
Plate and Serve!
Prepare a serving plate or serving bowl
Transfer the cassava chips onto the plate or bowl and serve.
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