Sri Lankan · Snacks

Crispy Sri Lankan Manioc Chips Recipe

Name: Crispy Sri Lankan Manioc Chips Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Sri Lankan
Ingredients: 2 large Manioc (cassava) roots; as needed Water (for boiling/soaking); to taste Salt; optional Chili powder; for deep frying Oil

Sri Lankan Manioc Chips are a traditional and crispy snack made from thinly sliced cassava (manioc), deep-fried until golden and crunchy. Lightly salted or seasoned with spices, they are a popular homemade snack across Sri Lanka.

Prep: 15 min
Cook: 20 min
Serves: 4
Difficulty: Medium

Method

Peel & Wash

Start by peeling the manioc roots carefully to remove the thick outer skin, then wash them thoroughly under running water to remove any dirt or residue.

Thin Slicing

Slice the manioc into very thin, even pieces using a sharp knife or slicer so that they fry evenly and become extra crispy.

Starch Removal

Optionally, soak the slices in water for a few minutes to remove excess starch, then drain and pat them completely dry before frying.

Oil Prep

Heat oil in a deep pan over medium-high heat until it is hot enough for frying, ensuring the oil is steady and not smoking.

Chef deep frying sliced cassava manioc pieces in a hot oil wok in a professional kitchen

Chef deep frying sliced cassava manioc pieces in a hot oil wok in a professional kitchen

Batch Fry

Carefully add the manioc slices into the hot oil in small batches, making sure not to overcrowd the pan.

Golden Crisp

Fry the slices until they turn golden brown and crisp, stirring occasionally to ensure even cooking on all sides.

A close up shot of golden and crispy salted manioc chips served in a wooden bowl

Excess Oil Drain

Remove the chips using a slotted spoon and place them on paper towels to drain excess oil and maintain crispiness.

Seasoning Hit

While still hot, sprinkle salt and optional chili powder over the chips so the seasoning sticks well.

Cool & Serve

Allow them to cool slightly and serve as a crunchy and delicious Sri Lankan snack.

A traditional Sri Lankan evening tea table with manioc chips and other spicy short eats

A traditional Sri Lankan evening tea table with manioc chips and other spicy short eats

Cook’s tips

For the best results, use "fresh" manioc roots; old roots tend to be fibrous and will not crisp up as well.
Maintain a consistent oil temperature; if the oil cools down too much between batches, the chips will absorb too much oil and become greasy.
Store the cooled chips in an airtight container immediately to keep them crunchy for several days.

Recipe notes

Hosting a Sri Lankan themed party? Pair these crunchy chips with our Authentic Kottu Roti for the main course, or serve them as a starter to our Traditional Milk Rice feast!

Frequently asked questions

Is manioc safe to eat?

Yes, but it MUST be peeled and cooked (fried or boiled) thoroughly to remove naturally occurring cyanogenic glycosides.

Can I make these spicy?

Absolutely! Sprinkling some Jaffna curry powder or extra chili flakes while the chips are hot gives them a wonderful spicy kick.