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Baked Cassava Chips

These baked cassava chips are thin slices of earthy, naturally sweet cassava that are baked until crispy, showcasing a satisfying chewiness with a golden hue. The baking method preserves their flavor and creates a crunch without the greasiness of frying, making them a versatile snack. They can be easily customized with seasonings like smoked paprika, sea salt, or lime for extra flavor.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Global
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 2 medium cassava peeled and sliced very thin
  • 1 tablespoon olive oil mild, high-quality
  • to taste sea salt preferably flaky
  • 1/4 teaspoon smoked paprika optional, for smoky flavor

Equipment

  • Mandoline or sharp knife
  • Baking sheet
  • Parchment paper or silicone baking mat
  • Mixing bowl
  • Spatula or tongs

Method
 

  1. Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper or a silicone mat.
  2. Using a mandoline or a sharp knife, peel the cassava thoroughly and slice it into very thin rounds, about 2 mm thick. The thinner the slices, the crispier they will become.
  3. Place the sliced cassava in a mixing bowl and drizzle with olive oil. Toss gently to ensure all slices are lightly coated with oil.
  4. Add a splash of lemon juice and a pinch of sea salt to the bowl. Toss again to evenly distribute the seasonings.
  5. Spread the seasoned cassava slices in a single layer on the prepared baking sheet, making sure they don't overlap for even crisping.
  6. Bake for 15-20 minutes, checking at the 15-minute mark. The edges should turn golden and crispy, and the slices will produce a crackling sound as they cool.
  7. Halfway through baking, use tongs or a spatula to flip or rotate the slices for even cooking and coloration.
  8. Once the slices are golden brown and crispy, remove the baking sheet from the oven and let the chips cool for about 5 minutes. They will firm up as they cool down.
  9. If you'd like to add an extra smoky flavor, sprinkle a pinch of smoked paprika over the chips while they’re still warm.
  10. Serve the chips immediately for the best crunch, or store in an airtight container once cooled for up to two days. To re-crisp, briefly bake at 180°C (355°F) for 2-3 minutes.