Cassava chips

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  • Cassava: 2
  • Olive oil (or lard): taste.
  • Salt thin taste.


Start by peeling off the cassava, removing all the brown skin. Cut it into slices well into very thin, and rinse very well.

Remove excess water, drying with a cloth (in this way will be more crisp, and the olive oil is not speckles).

In a skillet, heat a good amount of olive oil (or lard) and fry the cassava. Drain on absorbent paper and season salt fine.

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