CHIPS DE MANDIOCA | Sequinho, crocante e muito saboroso com salsinha desidratada

mandioca

🥗Healthier: sweet potato

💰Cheaper: potatoes

Sweet potato offers a similar texture with added nutrients.

oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice provides a similar acidity.

paprika

💰Cheaper: cayenne

Cayenne offers spice at a lower cost.

Peel the mandioca.

Slice the mandioca into thin strips using a mandolin, adjusting to a thickness of about 1 mm to 2 mm.

Cut the strips diagonally for longer chips or round for circular chips, ensuring they are thin and uniform.

Heat oil in a deep frying pan over low heat until shimmering, ensuring it is not too hot to avoid burning.

Fry the mandioca strips in batches, keeping a close eye on them as they fry quickly.

Remove the chips when they are golden, being careful not to let them burn.

Sprinkle with salt while still hot.

Prepare dried parsley to sprinkle on the chips after frying.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary