How thick should I slice the yuca for these baked chips?

For the best results, slice the yuca or cassava root into thick chips as specified in the recipe, ensuring they hold up well during baking.

Can I use a different type of oil instead of grapeseed oil?

While grapeseed oil is recommended for its neutral flavor and high smoke point, you could substitute it with another high smoke point oil like avocado oil, though the flavor might vary slightly.

What's the best way to ensure my cassava chips get crispy in the oven?

To achieve maximum crispiness, lay the cassava chips flat on parchment-lined baking sheets without overlapping, and bake until the bottoms are golden before flipping.

How should I store any leftover baked cassava chips?

Baked cassava chips are best enjoyed fresh for optimal crispness. If you have leftovers, store them in an airtight container at room temperature for a day, but they may lose some crunch.

Is it necessary to pre-boil the cassava before baking?

This specific recipe does not require pre-boiling the cassava; the thick slices are baked directly after being tossed with oil and salt, simplifying the process.

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Easy Baked Cassava Chips
[Vegan]

JL By: Jesse Lane Lee

Author Bio

Quick and easy snacks and lunches to power your day. Jesse Lane Lee, BSc, CNP is... Read More

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A pile of golden brown, thick-cut baked cassava chips, lightly seasoned with coarse sea salt, served on a rustic plate.

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Yucca

Easy Baked Cassava Chips [Vegan]

210

Dairy Free

These cassava chips are super addicting! Crispy yet soft in the middle, they are a delicious alternative to the traditional potato chip. And their thick size make it easy to dip without breaking!

Ingredients You Need for Easy Baked Cassava Chips [Vegan]

1 big yuca or cassava root, peeled and sliced into thick chips
1 1/2 tablespoons grapeseed oil
1/2 teaspoon coarse sea salt

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How to Prepare Easy Baked Cassava Chips [Vegan]

Preheat oven to 450°F.
Toss the cassava chips in grapeseed oil and sprinkle with salt.
Lay flat on two baking sheets lined with parchment paper, do not overlap the chips.
Bake for 20 minutes, flip, and bake for another 5-10 minutes until the bottoms are golden.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.