Yuca Chips (Cassava Chips)(Air Fryer)

Learn how to make these delicious smoked paprika flavoured yuca chips (cassava chips) in your air fryer. They are incredibly tasty, crispy and healthier than store bought chips. No deep fat frying is required to make these chips!

Course Appetisers/Snacks

Cuisine Caribbean

Prep Time 30

Cook Time 20

Total Time 50

Servings people

Calories 193kcal

Author Charla

Ingredients

1 lb yuca/cassava (450g)
2 teaspoon smoked paprika (4g)
2 teaspoon onion granules (4g)
2 teaspoon garlic granules (6g)
½ teaspoon pink salt (3g)
additional pink salt if needed

Instructions

Slice the ends from the yuca.
Use a paring knife to slice into the peel lengthways, you should be able to use a vegetable peeler to remove the peel.
Depending on the length of your cassava, you may find it more manageable if you cut it in half.
Use a mandolin slicer to slice the yuca into thin chips, 1 ⅙ inches (2mm) thick.
Place the chips in a large bowl of ice/cold water and leave to soak for 10 minutes.
Drain off the yuca chips using a colander (rinse until the water runs clear so all of the starch has gone, this is VERY important) and blot them dry.
Place the dried chips in a large dry bowl.
Preheat the air fryer.
Lightly spritz and rub the chips with cooking oil spray (I used a olive oil), you only need a few squirts.
Transfer the chips into a large ziplock/tie handle bag.
Mix together the spices then sprinkle into the bag.
Secure the bag then shake and rub the outside of the bag to distribute the seasoning, separating any chips that stick together.
Place the yuca chips in the air fryer basket and arrange in a single layer with some of the chips overlapping (this will prevent them from flying around).
Air fry at 338F/170C for up to 20 minutes or until the chips are golden with a crispy edge, flipping/shaking the basket of chips and lightly spraying with oil every few minutes. If any of the chips cook before the others remove them and continue to air fry the rest of them.
Allow to cool, season with additional pink salt and serve accordingly

Notes

For best results, I highly recommend using a mandolin slicer. This little gadget will yield very thin slices of chips.

You will want to set your mandolin slicer to 2mm, if you want to get thin chips like what is pictured.

Yuca is also known as manioc or cassava.

You can find yuca in most Latino/African and Caribbean supermarkets.

Inspect the yuca before purchasing, it should be firm with no soft spots and no mould. The flesh should be white with no lines or blemishes.

I recommend using cooking spray (olive oil or avocado) and lightly spray the chips to optimise the crispiness.

You may need to air fry some of the chips in batches, depending on the capacity of your air fryer.

It is very important to shake the air fryer basket and spritz the chips with oil every a few minutes, this will help to yield crispy results.

Store any leftover chips in an air tight container/zip lock bag for 2 days.

For best results, eat the chips immediately, I find sometimes the chips can soften after several hours but can be corrected by re-air frying them.

It is best to place the chips in a single layer with some chips overlapping, this is more time consuming but the chips will air fryer in unison.

Air frying time may vary depending on the brand/model of your unit so please use the cooking time as a general guide.

Nutrition