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Baked Cassava Chips

These baked cassava chips are a light, crispy snack made from thinly sliced cassava roots, brushed with olive oil and seasoned with sea salt and spices. Baking instead of frying results in a satisfying crunch with a delicate golden color and natural sweetness. They’re an honest, wholesome treat that’s simple to prepare and irresistibly addictive.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Healthy Snacks
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large cassava roots firm and blemish-free, or frozen grated cassava
  • 1 tablespoon olive oil extra virgin preferred
  • 1/2 teaspoon sea salt flaky or fine
  • 1/2 teaspoon smoked paprika optional, for smoky flavor

Equipment

  • Baking sheet
  • Mandoline or sharp knife
  • Parchment paper
  • Pastry brush or bowl
  • Tongs or spatula
  • Wire rack

Method
 

  1. Peel the cassava roots with a vegetable peeler, removing the thick outer skin to reveal the smooth, white flesh underneath.
  2. Using a mandoline or a sharp knife, slice the cassava into very thin, uniform rounds about 1mm thick—thinner slices will crisp up better.
  3. Pat the slices dry with a clean towel or paper towel to remove excess moisture, which helps them crisp in the oven.
  4. Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper for easy cleanup.
  5. In a small bowl, whisk together olive oil, sea salt, and smoked paprika to create a seasoned oil mixture.
  6. Using a pastry brush or your fingers, lightly coat each cassava slice with the seasoned olive oil, ensuring even coverage without soaking the slices.
  7. Arrange the slices in a single layer on the prepared baking sheet, making sure they don't overlap to allow even baking and crisping.
  8. Bake in the preheated oven for 15-20 minutes, flipping the slices halfway through with tongs or a spatula, until they are golden and crispy around the edges.
  9. Once baked, remove the chips from the oven and transfer them to a wire rack to cool for a few minutes. They will continue to crisp as they cool.
  10. Sprinkle with additional sea salt or your favorite seasoning while still warm, then serve immediately for the best crunch or store in an airtight container for up to 2 days.

Notes

For extra flavor, try adding a pinch of cinnamon or a dash of chili powder to the seasoning mix. Using a mandoline ensures even slices for uniform crispiness.