Components
- 500 g of peeled manioc
- oil as desired
- Add salt and ground pepper gradually to achieve the desired flavor.
Setup phase
- Set the oven to 240°C (high heat) to preheat.
- Thoroughly wash and dry the manioc pieces. Using a vegetable peeler over a bowl, create long, thin strips along the length of the manioc—aim to use as much of the manioc as possible, and the strips don’t need to be uniform in size. Season with three tablespoons of olive oil, salt, and pepper to taste, then mix everything well by hand to coat all the strips.
- Grease a large baking sheet with olive oil, ideally nonstick. Arrange the cassava strips on the sheet. The shape doesn’t need to be perfect; they can overlap or fold. The more rustic the appearance, the more attractive they will look once roasted.
- Place the oven and bake for approximately 30 minutes until golden and crispy. Halfway through, when the edges begin to brown, use tongs to turn the chips for even baking. Remove from the oven and allow the chips to cool on the baking sheet, as they will become crispier once cooled. Serve immediately after.
NOTE: If you like, you can make the chips up to a day in advance. Once cooled, keep them at room temperature in an airtight container or a tightly covered bowl with plastic wrap.
