Baked Cassava Chips

Baked Cassava Chips | Food & Nutrition | Stone Soup
Photo: Romina Barritta, DTR

A healthy alternative to your bag of chips, delicious and very easy to make! The idea came when I got cassava in a weekly seasonal bag of vegetables that I bought. I had never used it before, so I thought… I should make chips. You can even personalize flavor with your favorite spices and herbs such as garlic or onion powder, parsley and cayenne pepper. I chose smoked paprika and they were amazing!

Cassava, also called yuca or mandioca, is produced in the northeast of my country Argentina (mainly in the province of Misiones) and has been consumed by natives of South America for centuries. It is a source of easily digested carbohydrates, gluten-free and contains potassium and vitamin C. It cannot be consumed raw because it has (as other tubers) toxic substances that inactivates with cooking.

Baked Cassava Chips

Ingredients

  • 1 cassava root (450 grams)
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • ½ teaspoon kosher salt

Directions

  1. Preheat oven to 350°F.
  2. Wash and peel cassava and cut into thin slices (2 to 3 millimeters thick).
  3. In a large bowl, combine cassava with olive oil, paprika and salt.
  4. Place chips in a baking dish previously covered with a non-stick silicone or baking paper (make sure chips do not overlap) . Cook in the oven for about 15 minutes.
  5. Serve with guacamole or your favorite salsa for dipping, if desired.
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Romina Barritta de Defranchi
Romina Barritta, DTR, is a dietitian based in Buenos Aires, Argentina. She runs GlobalDietitians.com, a networking site for food and nutrition professionals from around the world. She is Board member of the International Affiliate of the Academy of Nutrition and Dietetics (IAAND). Follow her on Facebook, LinkedIn and Twitter.