Cassava and plantain chips

Cassava and plantain chips

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  • 4
  • Easy
  • Meat-free wheat and gluten free
  • 25 minutes
  • 15 minutes
  • Fairview Roaming Goat Red Blend

“Cassava is a tuber (similar to a potato crossed with a yam) and is often boiled, fried or mashed and served alongside stews. It’s also delicious cut into thick chips and tossed through this spicy boerewors seasoning. New snack alert!” – Khanya Mzongwana


  • 200 g cassava root, peeled and cut into thick chips
  • 2 plantains, peeled and cut into thick chips
  • oil, for frying
  • mayonnaise, for dipping
  • For the boerewors spice, mix:
  • 1 t ground coriander
  • 1⁄2 t ground allspice
  • 1⁄2 t ground nutmeg
  • sea salt and freshly ground black pepper, to taste
  • 1 t dried mixed herbs
  • 1 t Spanish smoked paprika
  • 1 t brown sugar

Cooking Instructions

1. Cut away any woody bits from the cassava until you just have the crunchy
middle of the root. Boil in salted water for 20 minutes, or until the chips are cooked through but still firm.

2. Heat the oil in a saucepan and fry the cassava and plantain until golden brown and crispy, about 5 minutes on a medium-high heat.

3. Generously sprinkle the boerewors spice onto the chips and serve with the mayonnaise or other dipping sauce.

For more vegetarian recipes here.

Photograph: Toby Murphy
Production: Khanya Mzongwana
Food assistant: Ellah Maepa and Leila-ann Mokotedi

Khanya Mzongwana Recipe by: Khanya Mzongwana
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If you're anything like our deputy food editor Khanya Mzongwana, you're obsessed with uniqueness and food with feeling. Cook her family-tested favourites, midweek winners and her mouth-wateringly fresh takes on plant-based eating.

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