Cassava chips

Crispy, crunchy cassava chips… perfect with dip! For those occasions when you want a moreish and surprisingly healthy home-made snack and not a store-bought processed one, cassava chips come to the rescue.

I love these with any kind of dip (avocado dip, spicy peanut dip, and especially charred corn salsa), or as a nice crunchy accompaniment to add another dimension of texture to an already outstanding dish (check out my gado gado for an example, or team this with some rice n beans and a bunch of other sides).

If you can’t get hold of cassava, or just fancy something similar but different, taro works just as well. It doesn’t come out as crispy, but it’s got a lovely chewiness to it that’s quite delightful 🙂


  • 1 large cassava root or 2 medium sized roots (you could substitute with taro, which also comes out nice and crisp n starchy 🙂 )
  • 2 tablespoons unflavoured oil – I use sunflower, as it’s high in vitamin E and has a high smoke point
  • generous sprinkle of salt
  • generous sprinkle of white pepper


  1. Peel your cassava root, and wash it well
  2. Cut the cassava into thin slices – depending on the size of the root you’re using, you might want to cut it into thin rounds, or cut the root first lenthways, and then into thin semicircles
  3. Heat up your oil in a large a frying pan or wok, and then add your cassava chips in batches to cook (don’t put too many in at once, as you want them to cook through evenly – you might need to do this in 2-3 batches)
  4. You’ll need to turn the chips once to cook to a golden colour on both sides, and then shake the pan every so often to move them around to colour up some more – it’ll take between 5-10 minutes depending on how thin you’ve managed to get your chips, and how brave you are with handling your heat 😉
  5. Sprinkle salt and pepper onto your chips before their final toss, and then fling the lot into a serving bowl – you’ll want to serve up as soon as your chips are done so they stay nice and crispy (you won’t need to drain your chips on kitchen paper, as you only used a wee bit of oil – cassava is great, as it crisps up nicely with only minimal oil 😀 )

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