Cassava Chips- 3 ways

in Vegetarian, Yummy Eats

I have 3 weaknesses when it comes to food, and chips are certainly one of them. I love the salt, the crunch, the variety…but I don’t like the transfat, empty calories or the chemicals used to preserve them.

So what’s an alternative? Cassava chips!

Cassava Chips

I found these once at Bulk Barn and loved them, but assumed they probably weren’t ‘clean’ so after a few trails and errors I finally mastered making them myself.

They are really easy and the results are exactly what every chip lover could ask for.

So what is cassava?

Cassava Root

Cassava (also known as tapioca, yuca, manioc root) is native to South America. Cassava is rich in starch and is fairly high in vitamin C, calcium and phosphorus. There were many reports about the amounts of cyanide in cassava root however you have no need to worry. Through processing such as soaking in water, rinsing, and baking, the cyanide is eliminated, and the finished products are safe to eat. Cyanide (cyanogenic glycosides) naturally occurs in many edible plants such as cassava, almonds, sorghum, lima beans, stone fruits and bamboo shoots.

So how do you make these wondrous snacks?

  1. Preheat your oven to 325°F
  2. Peel your cassava. I use a veggie peeler but you can also use a sharp knife.
  3. Soak in water for about 20 minutes.
  4. Prep a baking sheet with parchment paper.
  5. Once you have finished soaking slice the cassava thin. You can either use a mandolin or a sharp knife.
  6. Place the slices in a bowl and pour melted coconut oil over.
  7. Place onto the baking tray in single rows with limited overlapping.
  8. Add sea salt* and bake for 13-18 minutes. (they can burn quickly. Keep a close eye on them)
  9. Remove before they become too dark. They may look under cooked but leave them on the counter to crisp up. If you aren’t happy with the crunchiness throw them back in the oven for a couple of more minutes.

Cassava Chips

Cassava Chips

*there are a bunch of flavours you can try out. The three I tried this time were sea salt, lime & pepper and lime and cayenne.

Lime & Pepper:

  • once the slices have been laid out on the baking sheet, squeeze half a lime over top and sprinkle with fresh ground pepper to taste.

Lime & Cayenne:

once the slices have been laid out on the baking sheet, squeeze half a lime over top and sprinkle with cayenne to taste. The lime flavour really brings out the cayenne so go easy the first time around and build after a few taste tests.

Cassava Chips 2

Cassava Chips

Cassava Chips

Cassava Chips

Cassava Chips

What kind of flavour combinations will you try?

 

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{ 2 comments… read them below or add one }

Lorna October 21, 2015 at 6:33 PM

Thanks for the recipe. I WAS WONDERING HOW WELL A VEGETABLE PEELER WOULD WORK ON THE VERY THICK PEEL THAT NEEDS TO BE REMOVED WHEN COOKING WITH CASSAVA?

Reply

LauraRaine October 21, 2015 at 11:52 PM

Hi Lorna, I use a vegetable peeler and it works just fine! Good luck. Let me know how it goes :)

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