Cassava Chips

Cassava root ( ubi kayu in the Malay language) is a common root vegetable in Malaysia and most tropical countries. Cassava ( also known as manioc or yucca) is also known as tapioca in Malaysia.

Ubi kayu ( direct translation - stick potatoes, maybe because it looks like a thick old stick before it is peeled) is a starchy tuber that is able to grow in poor soil conditions. It is used in sweet and savoury dishes . Some of my all time favourites are fried ubi kayu drenched in hot sambal, steamed ubi kayu topped with freshly grated sweet coconut and shredded palm sugar.


You could buy these chips is most stores at home but my mom always made it. All you need is some elbow grease to slice the chips, a pot of hot oil, salt and a dash of hot chili powder. I used a mandolin to slice the ubi and the slicing was done in a no time at all. I heated up some vegetable oil ( you could use peanut oil if you are so inclined) to 350 degrees. Fry the chips in small batches, lay them out to cool on a rack lined with some absorbent paper. Sprinkle some salt and hot chili powder while the chips are still warm. While waiting patiently for the chips to cool, make yourself a hot cup of sweet milky tea to further enhance the experience of feasting on the golden and crunchy chips. Take a serving or two of cooled chips and your cup of tea, find a quiet corner to savour not only the chips but also the memories they evoke - and that's what I did on a late rainy Saturday afternoon.