As a kid, when my mom brought home a bag of mogo chips, or cassava chips, we were so excited for the treat! They are almost like potato chips, thin and crispy with a little bit of a different flavour.
But of course like all chips, they were deep fried to get the crispiness that we all love. I thought I could try baking the cassava chips to see if they would still taste as yummy. And guess what, they did! In our house when we make cassava chips, everyone loves them, even the kids, so a double batch is always a necessity.
Baked Cassava Chips
Ingredients for Cassava Chips:
– 1 large cassava or yucca (you can find it in the same section as the potatoes and yams)
– 1-2 tbsp or oil (I’ve used oil and canola successfully)
– kosher or sea salt (to taste)
Instructions for Cassava Chips:
1. Peel the cassava root
2. Cut the cassava into thin round slices. If you have a mandolin that’s the perfect tool to use to make thin slices. The thinner they are, the crispier the chips.
3. Put the chips in a bowl. Pour in the oil and coat the chips using your hands. Add the salt and mix through thoroughly.
4. Preheat your oven to 425 degrees
5. Put some parchment paper on your baking sheet. Then place the chips on the sheet making sure they don’t over lap.
6. Bake for 15-20 minutes. Then flip the chips over and bake for another 5-10 minutes. They will be ready when they are a nice golden brown with a crispy texture.
Then enjoy! You get the same crispiness as fried chips but a much healthier versions! And if you love potato chips, then you will definitely want to try these cassava chips when your next salty craving hits!