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Baked Cassava Chips

These baked cassava chips are thin, crispy slices of the humble root, roasted to golden perfection to preserve their natural sweetness and nutty flavor. Baking instead of frying results in a light, crackly snack with a satisfying crunch and complex aroma. Perfect for a healthy, gluten-free treat that highlights simplicity and pure ingredients.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Global
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 2 small cassava roots about 250g each
  • 1 tablespoon olive oil or substitute with avocado or coconut oil
  • to taste sea salt or smoked salt for extra flavor
  • 1/2 teaspoon paprika or chili powder optional, adds smoky kick
  • 1 teaspoon lemon juice optional, brightens flavor

Equipment

  • Mandoline or sharp knife
  • Baking sheet
  • Parchment paper
  • Mixing bowl
  • Spatula

Method
 

  1. Peel the cassava roots carefully with a vegetable peeler, removing the tough brown skin to reveal the white flesh underneath.
  2. Using a mandoline or a sharp knife, slice the peeled cassava into very thin rounds, about 1-2 mm thick, ensuring all slices are uniform for even baking.
  3. Rinse the slices under cold water to remove excess starch, then spread them out on a clean towel or paper towels to thoroughly dry. This step helps achieve crispness.
  4. In a mixing bowl, toss the dried cassava slices with olive oil, making sure each piece gets a light coating. Add a pinch of salt and optional spices like paprika or chili powder, then toss again to distribute evenly.
  5. Line a baking sheet with parchment paper, then spread the seasoned slices in a single layer, making sure they do not overlap. This allows hot air to circulate and crisp each chip evenly.
  6. Preheat your oven to 180°C (350°F). Bake the cassava slices for 15-20 minutes, turning the sheet halfway through to promote even browning. Watch closely after 15 minutes for the perfect golden color.
  7. Once the chips are golden brown and crispy around the edges, remove the baking sheet from the oven and sprinkle with a few drops of lemon juice if desired. Let them rest for 5 minutes to firm up.
  8. Transfer the chips to a wire rack or serve directly from the baking sheet. Enjoy these naturally sweet, crunchy snacks immediately for the best texture and flavor.

Notes

For extra flavor, try tossing the slices with garlic powder or thyme before baking. Keep a close eye during the last few minutes to prevent burning, as thin slices can brown quickly. Store leftovers in an airtight container for up to 2 days for maximum crunch.