Go Back

Baked Cassava Chips

These baked cassava chips highlight the root vegetable's natural earthiness and subtle sweetness, baked to achieve a light, crispy texture with smoky undertones. By slicing thin, soaking to remove excess starch, and baking on parchment paper, they develop a satisfying crunch without the greasiness of frying. Perfect for a rustic yet refined snack, their appearance is golden and evenly crisp with a delicate break when bitten into.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Fusion
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium cassava peeled
  • 1-2 tablespoons olive oil extra virgin preferred
  • to taste sea salt flaky preferred
  • 1/2 teaspoon smoked paprika optional for smoky flavor
  • 1 small lemon for juice

Equipment

  • Mandoline or sharp knife
  • Large baking sheet
  • Parchment paper
  • Mixing bowl
  • Kitchen towel or paper towels

Method
 

  1. Peel the cassava using a vegetable peeler until smooth. Slice it into thin, uniform pieces about 1 mm thick using a mandoline or sharp knife. This ensures even baking and maximum crispness.
  2. Place the sliced cassava in a bowl of cold water and let soak for 10 minutes. This step helps remove excess starch, making the chips lighter and crisper.
  3. Drain the soaked slices and pat them thoroughly dry with a kitchen towel or paper towels. Removing moisture is key to achieving crisp chips.
  4. In a mixing bowl, toss the dried cassava slices with olive oil until evenly coated. Squeeze in fresh lemon juice for brightness, and sprinkle with smoked paprika if using. Mix gently to distribute evenly.
  5. Line a large baking sheet with parchment paper. Arrange the slices in a single layer without overlapping, ensuring they have space to crisp up evenly.
  6. Bake in a preheated oven at 180°C (350°F) for 15-20 minutes. Check around 15 minutes; the edges should turn golden brown and crispy when they’re done.
  7. Halfway through baking, carefully flip the slices over with tongs or a spatula to promote even browning and crisping.
  8. Once golden and crispy, remove the chips from the oven and let them cool on the baking sheet for about 5 minutes. They will crisp further as they cool.
  9. Transfer the cooled chips to a plate, sprinkle with a little extra sea salt if desired, and serve immediately for the best crunch and flavor.

Notes

For extra smoky flavor, substitute smoked paprika with cumin or chili powder. Store leftovers in an airtight container for up to 2 days, re-crisp in the oven if needed.