Garri Chips

To make garri chips from scratch, combine 2 cups of garri with 1 cup of milk, 3 tablespoons of sugar, and 1 tablespoon of suya pepper in a bowl. Add a little vegetable oil, then pour in 1 cup of hot water and cover for a minute. Stir the mixture, add 2 tablespoons of butter, and mix well. Scoop the mixture onto parchment paper, flatten it with a rolling pin, cut into shapes, and fry in hot vegetable oil until golden brown.

Yes, garri chips are gluten-free since they are made from cassava, which does not contain gluten. This makes them a great snack option for those with gluten sensitivities or celiac disease.

If you don't have suya pepper, you can substitute it with cayenne pepper or a mix of paprika and chili powder for a similar spicy flavor. Adjust the quantity based on your heat preference.

To store leftover garri chips, let them cool completely, then place them in an airtight container at room temperature. They can stay fresh for up to 3 days. For longer storage, consider freezing them in a freezer-safe bag.

Garri chips pair well with a variety of dips and sauces. You can enjoy them with spicy tomato sauce, guacamole, or even a yogurt-based dip. They also make a great snack alongside drinks like beer or a refreshing fruit juice.