Baked cassava chips with lime and salt

Ingredients

For 1 serving

• Cassava100 g
• Sunflower oil1 teaspoon
• Lime juiceto taste
• Saltto taste

Method

1. Heat a conventional oven to 200 °C and line a baking tray with baking paper.
2. Cut the cassava into short logs, score the thick skin and the pinkish layer beneath it and peel them off with your fingers; remove the woody central fibre. It must never be eaten raw.
3. Slice it into thin rounds about 2 millimetres thick, ideally on a mandoline, and pat dry with a tea towel.
4. Toss them with the sunflower oil and a pinch of salt and lay them on the tray in a single layer without overlapping.
5. Bake for 25 minutes, turning halfway, until golden and crisp at the edges; drizzle with the lime juice as soon as they come out.