Sun-Dried Tomato & Olive Tapenade with Cassava Chips

Ingredients

• 1 cup Sun-dried tomatoes (oil-packed)
• 0.5 cup Kalamata olives (pitted)
• 2 tablespoons Capers
• 2 cloves Garlic cloves
• 0.25 cup Fresh basil leaves
• 0.25 cup Fresh parsley
• 1 tablespoon Lemon juice
• 2 tablespoons Olive oil
• 0.25 teaspoon Black pepper
• 1 large Cassava
• 1 tablespoon Olive oil (for chips)
• to taste Sea salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2Peel the 1 large Cassava. Slice it very thinly, about 0.1588 cm thick, using a mandoline or a very sharp knife. Toss the cassava slices with 1 tablespoon Olive oil (for chips) and sea salt to your liking.
3. 3Spread the seasoned cassava slices in a single layer on a baking sheet. Bake for 20-25 minutes, flipping the slices halfway through, until they are golden brown and crispy. Remove from the oven and let them cool completely on the baking sheet.
4. 4While the cassava chips are baking, prepare the tapenade. Add the 1 cup Sun-dried tomatoes (oil-packed), 0.5 cup Kalamata olives (pitted), 2 tablespoons Capers, 2 cloves Garlic cloves, 0.25 cup Fresh basil leaves, 0.25 cup Fresh parsley, 1 tablespoon Lemon juice, 2 tablespoons Olive oil, and 0.25 teaspoon Black pepper to a food processor.
5. 5Pulse the ingredients in the food processor until they are finely chopped but still have some texture, not completely smooth. Be careful not to over-process.
6. 6Serve the sun-dried tomato and olive tapenade with the cooled, crispy baked cassava chips.

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