Preheat the oven to 220 °C (200 °C fan) and line a baking tray with baking paper. Peel the cassava root thoroughly, cut it into even sticks and remove the tough fibrous core if needed.
Parboil the cassava sticks briefly in salted water. Drain them and let them steam dry well so they turn crisper later.
Toss the cassava sticks with the olive oil, paprika and salt. Spread them on the tray and bake at 200 °C fan for 20–25 min until golden brown and crisp.
Stir the cashew butter and lime juice into a smooth dip. If needed, loosen the cream with a little lukewarm water.
Finely grate the garlic and chop the coriander. Fold both into the cashew and lime dip and season with salt.
Serve the hot cassava chips straight from the oven with the creamy cashew and lime dip.
Good to know
These chips are crisp outside and pleasantly soft inside. The dip rounds them off – fresh and nicely creamy. A simple oven dish that still feels special.
Swaps
Cashew butter → white almond butter (provides vitamin E and unsaturated fats); coriander → parsley (contains vitamin K and has a milder freshness); olive oil → avocado oil (heat-stable, mainly unsaturated fats); lime juice → lemon juice (similarly fresh, with some vitamin C).
Allergens
The recipe is vegan but contains tree nuts from the cashews. For children, only serve well-cooked cassava; in pregnancy the dish is unproblematic with hygienic preparation and cassava that's cooked through completely.
