Dairy-Free Kenyan Spiced Cassava Crisps
Crispy cassava chips seasoned with East African spices, perfect for a dairy-free snack.
Ingredients
- about 450 g Cassava, peeled and sliced
- 2 tbsp Coconut oil
- 1 tsp Turmeric powder
- 1 tsp Cumin powder
- 1/2 tsp Coriander powder
- 1/4 tsp Cayenne pepper
- 1/2 tsp Salt
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat your oven to about 205°C (200°C).
- 2In a large bowl, combine the about 450 g of cassava slices with the 2 tablespoons of coconut oil, 1 teaspoon of turmeric powder, 1 teaspoon of cumin powder, 1/2 teaspoon of coriander powder, 1/4 teaspoon of cayenne pepper, and 1/2 teaspoon of salt. Toss everything together until the cassava slices are evenly coated with the oil and spices.
- 3Spread the seasoned cassava slices in a single layer on a baking sheet. Ensure that no slices are overlapping so they can crisp evenly.
- 4Bake the cassava for 20 to 25 minutes at about 205°C (200°C). After 10 to 12 minutes (approximately halfway through the baking time), carefully flip each cassava slice over.
- 5Continue baking until the cassava crisps are golden brown and feel crispy to the touch when gently pressed.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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