Cassava Chips

The Drunken Vegetarian
Cassava Chips in grey dish with lime wedges on top
Serves 2-3
Print recipe
  • Prep time 5 mins
  • Cook time 10 mins
  • Ready time 15 mins

These Cassava Chips from The Drunken Vegetarian make the perfect beer snack!

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  • 1 cassava
  • 1 tablespoon hot chilli sauce (sambal)
  • 2 cloves garlic, chopped
  • coconut oil
  • a pinch of salt


Start by cutting off the tapered ends of the cassava.

Peel the cassava and divide the root into equal pieces of 2 inches long.

Cut the pieces lengthways into beautiful chips. Remove the stem in the middle.

Heat some oil in a frying pan until hot. Fry the cassava pieces until they are gently browned.

Add the hot chilli sauce and garlic and fry along with the cassava for a minute or so.

Remove from the heat, season with a pinch of salt and don’t forget to have a beer with it!


Additional notes

“Before we start drinking we might be tempted to prepare complicated dishes, but as soon as the alcohol kicks in, all we want is simple, fast comfort food. When you feel a late night snack attack coming on, make sure you have a big brown cassava root waiting in your fridge. Or score some frozen pre-sliced cassava in an African or Caribbean supermarket in the neighbourhood. This will do perfectly for this recipe.”

Recipe taken from the new Dutch ‘cooking and drinking’ book The Drunken Vegetarian (currently available in Dutch). By Hanny Roskamp, Yannick Slagter and Floor Overgoor.  Photography by Klaus van den Berg.