Mogo Chips are a delicious snack, made with frozen, whole yuca/cassava and a few spices for an addictive treat any time of day!
If you’re a lover of fries (and we haven’t met anyone who isn’t), you’ll love these mogo chips!
They are the perfect snack to enjoy with your weekend cup of tea and are the most addictive snack you can find.
What is Mogo?
Mogo or Yuca is a starchy root of the cassava plant. It has a bark-like exterior and has a bright white interior.
Tapioca flour and tapioca pearls for your favorite bubble tea drink are made from the powdered roots of the cassava plant.
Mogo or Cassava Chips
When fried, cassava or mogo is crispy on the outside, and slightly tender on the inside. It holds its shape more than potato fries.
And because of its naturally neutral taste, you can spice it however you like!
If you’re looking for more savory snack recipes, here are some of our favorites:
- Chicken Puffs: Pakistani Style Chicken Patties
- Masala Peanuts: Spicy Peanuts
- Cornflake Chivda: Indian Snack Mix
Ingredients for Spicy Cassava Fries
- Frozen Cassava/Mogo – about 500 grams – available in the freezer section of many grocery stores or even online on Amazon!
- Oil – to deep fry the frozen cassava we typically use canola or vegetable oil. Any neutral oil with a higher smoke point is ideal.
- Spices – Red chilli powder, Chaat Masala, Salt – we toss the fried mogo chips in a blend of these spices, for a spicy, tangy flavor that perfectly complements the cassava chips.
- Wok or Deep Pot for frying – Make sure to use a deep pot or wok that is deep enough to fry the cassava such as a Kadhai.
- Slotted spoon or skimmer for straining – This helps with draining any excess oil from the mogo chips before laying them on paper towel to get rid of the rest of the oil. We recommend a spider strainer like this or a slotted spoon!
How to make Cassava Fries / Spicy Mogo Chips?
Prepare Frozen Cassava
Cut the frozen cassava into equal pieces, lengthwise (like fries). You can also use fresh cassava if that’s available to you.
Fry Cassava Chips
- In a deep pan add enough oil to deep fry the cassava. Heat the oil on medium heat. Test the oil to see if it is hot enough, by adding a small piece of cassava. If it floats, the oil is ready to use.
- Carefully add the cassava chips, making sure that the pot is not crowded. Cook for a couple of minutes on each side and flip and once light golden.
- Remove from the oil using a strainer or a slotted spoon to drain the oil. Transfer to a plate lined with paper towel to remove excess oil.
Toss with spices
Toss with salt, chili powder, chaat masala, and/or lemon juice. Use any combination of these spices, or experiment with your own. The cassava has a neutral taste and will take on the taste of most spices.
The cassava chips should be served hot and fresh!
If you’re looking for more classic snack ideas, here are some of our favorites:
- Thepla: Wheat Flour & Brown Sugar Cookies (with Air Fryer Option)
- Cornflake Chivda: Indian Snack Mix
- Nankhatai: Cardamom Shortbread Cookies
- Masala Cashews
- Shakarpara: Bite-sized Sugar Cookies (With Air-Fryer Option)
If you give this recipe a try, we’d love to see it! Tag us on Instagram @thespicemess
Mogo Chips
Ingredients
- Frozen Cassava, whole 500 grams
- Oil to fry
Garnish
- Red chilli powder
- Chaat masala
- Salt as per taste
- 1-2 tbsp Lemon juice, optional
Instructions
- Cut the frozen cassava into equal pieces, lengthwise (like fries).
- In a deep pan add enough oil to deep fry the cassava. Heat the oil on medium heat. Test the oil to see if it is hot enough, by adding a small piece of cassava. If it floats, the oil is ready to use.
- Carefully add the cassava chips, making sure that the pot is not crowded. Cook for a couple of minutes on each side and flip and once light golden.
- Remove from the oil using a strainer or a slotted spoon to drain the oil. Transfer to a plate lined with paper towel to remove excess oil.
- Repeat to fry the rest of the cassava.
- Toss with salt, chilli powder, chaat masala and/or lemon juice. Serve hot.