Our Haitian cassava chips are the perfect easy “healthy” homemade go to snack in my opinion.
They’re a great bread and crackers substitute. They pair perfectly with dips and spreads. Plus, they’re gluten free, if you’re among those who watch their gluten intake.
It thus only seems natural that I share the secret of turning them into the most perfect chips with you.
First, I should confess that, for a while, I had difficulties turning my kasav into perfectly cheesy chips. They simply never seemed to absorb the flavors I tried to infuse them with. They did not crisp evenly either.
So this past weekend, I decided to tweak my method. I prepped and baked my cassava without breaking them into small pieces. I only turned them into chips once they were fully baked. This resulted in a successful batch of crispy chips.
Below are the steps you should follow:
Butter your whole cassava
I didn’t want it to be excessively oily, so I only buttered one side.
Top with your favorite seasoning
I used salt, pepper, powdered garlic and thyme.
For cheesy crackers, top with your favorite grated cheese
True to my roots, I, of course, used Tête de Maure cheese.
Bake in the oven for about 20 minutes
The temperature of my oven is uneven so I make sure to rotate my baking sheet every 8 minutes to keep my cassava from burning.
Let cool before breaking into smaller pieces
Enjoy right away as is or with your favorite dip
I eat mine with some homemade breadnut hummus (or any type of hummus for that matter). A Tête de Maure spread, or even a herring mousse would work just as well. The possibilities are endless.
You can also store your chips in an airtight container for later
Voilà. I hope these quick tips help you the next time you crave some cheesy cassava chips 🙂
Alors là moi je ne connaissais qu’une façon de manger la cassave hormis nature c’est avec du mamba. Dès que j’aurai sous la main de la cassave haïtienne je tenterai l’expérience. Merci pour toutes vos idées.