Vegan cassava chips with edamame dip

Vegan cassava chips with edamame dip: crispy oven-baked cassava sticks with a creamy dip made from edamame, lime juice, coriander and olive oil.

At a glance

• Serves 2
• Prep time: 20 min
• Cooking time: 30 min
• Total time: 50 min
• Calories: 420 kcal per serving
• Protein: 16 g
• Fat: 14 g
• Carbs: 60 g

Ingredients

• 400 g cassava
• 2 tbsp olive oil
• 200 g edamame
• 1 tsp lime juice
• 1 bunch of coriander
• 1 pinch of salt

Method

You’ll need: oven · saucepan · baking tray · stick blender · chopping board · knife · sieve

1. Preheat the oven to 220 °C (200 °C fan) and have a baking tray ready. Carefully peel the cassava and cut it into chip shapes.
2. Toss the cassava with the olive oil and a little salt. Spread the pieces on the tray and bake at 220 °C for 25–30 min until lightly crisp outside and soft inside.
3. Cook the edamame until done and drain. Then blend them into a creamy purée.
4. Finely chop the coriander and stir it into the edamame purée with the lime juice and salt. Season the dip until it's well balanced.
5. Turn the cassava chips once halfway through the baking time so they brown evenly. Let them steam dry briefly before serving.
6. Serve the warm cassava chips with the edamame dip. Finish with a little coriander and a few drops of lime juice if you like.

Good to know

Golden brown outside, soft inside, with a creamy dip that has a fresh note. A simple oven dish that's satisfying and pleasantly uncomplicated.

Swaps

Cassava → sweet potato (more beta-carotene and fibre). Edamame → garden peas (similar fibre content, slightly milder). Coriander → parsley (more vitamin K). Olive oil → avocado oil (mild flavour, mainly monounsaturated fats).

Allergens

Edamame are soya and therefore a relevant allergen. For children, only serve them soft and in an age-appropriate form; in pregnancy, well-cooked edamame and fully cooked cassava are fine.

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