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Healthy Recipes using Kettle-Cooked Cassava Chips

Spicy Avocado and Cassava Chip Nachos

A healthy twist on nachos using kettle-cooked cassava chips topped with spicy avocado mash, fresh salsa, and a sprinkle of cheese.

Ingredients
  • 1 bag kettle-cooked cassava chips
  • 2 ripe avocados
  • 1 lime, juiced
  • 1/2 teaspoon chili powder
  • 1 cup fresh salsa
  • 1/2 cup shredded low-fat cheese
  • Fresh cilantro for garnish
Instructions
  1. In a bowl, mash the avocados and mix in lime juice and chili powder.
  2. Spread the kettle-cooked cassava chips on a baking sheet and top with the avocado mash, fresh salsa, and shredded cheese.
  3. Broil in the oven for 3-5 minutes until the cheese is melted, then garnish with fresh cilantro before serving.

Cassava Chip Crusted Chicken Tenders

Crispy chicken tenders coated in crushed kettle-cooked cassava chips, baked to perfection for a healthy yet indulgent meal.

Ingredients
  • 1 pound chicken tenders
  • 2 cups crushed kettle-cooked cassava chips
  • 1/2 cup whole wheat flour
  • 2 large eggs
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
Instructions
  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Set up a breading station with flour, beaten eggs, and crushed cassava chips mixed with garlic powder, salt, and pepper.
  3. Coat each chicken tender in flour, dip in eggs, and then coat with the cassava chip mixture before baking for 20-25 minutes until golden and cooked through.

Cassava Chip and Veggie Salad

A vibrant salad featuring kettle-cooked cassava chips for crunch, mixed with fresh greens and a zesty lemon dressing.

Ingredients
  • 4 cups mixed salad greens
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/2 red onion, thinly sliced
  • 1 bag kettle-cooked cassava chips
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
Instructions
  1. In a large bowl, combine the salad greens, cherry tomatoes, cucumber, and red onion.
  2. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to make the dressing.
  3. Drizzle the dressing over the salad, toss gently, and top with kettle-cooked cassava chips before serving.

Cassava Chip and Black Bean Dip

A nutritious black bean dip served with kettle-cooked cassava chips, perfect for a healthy snack or appetizer.

Ingredients
  • 1 can black beans, rinsed and drained
  • 1/2 cup Greek yogurt
  • 1 tablespoon lime juice
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 1 bag kettle-cooked cassava chips
Instructions
  1. In a food processor, combine black beans, Greek yogurt, lime juice, cumin, salt, and pepper, and blend until smooth.
  2. Transfer the dip to a serving bowl and serve with kettle-cooked cassava chips for dipping.
  3. Garnish with fresh cilantro if desired.

Cassava Chip and Hummus Platter

A colorful platter featuring homemade hummus and kettle-cooked cassava chips, perfect for sharing or meal prep.

Ingredients
  • 1 can chickpeas, rinsed and drained
  • 1/4 cup tahini
  • 2 tablespoons olive oil
  • 1 garlic clove
  • 1 lemon, juiced
  • Salt to taste
  • 1 bag kettle-cooked cassava chips
  • Vegetable sticks for dipping
Instructions
  1. In a food processor, blend chickpeas, tahini, olive oil, garlic, lemon juice, and salt until smooth.
  2. Transfer the hummus to a serving bowl and arrange kettle-cooked cassava chips and vegetable sticks around it.
  3. Serve immediately or refrigerate for later use.

Cassava Chip and Egg Breakfast Bowl

A hearty breakfast bowl featuring scrambled eggs, avocado, and kettle-cooked cassava chips for a satisfying start to the day.

Ingredients
  • 4 large eggs
  • 1 avocado, diced
  • 1/4 cup cherry tomatoes, halved
  • 1 bag kettle-cooked cassava chips
  • Salt and pepper to taste
  • Fresh herbs for garnish
Instructions
  1. Scramble the eggs in a non-stick skillet over medium heat, seasoning with salt and pepper.
  2. In a bowl, layer the scrambled eggs, diced avocado, and cherry tomatoes.
  3. Top with kettle-cooked cassava chips and garnish with fresh herbs before serving.

Cassava Chip and Tuna Salad Wraps

Healthy tuna salad wrapped in lettuce leaves and served with kettle-cooked cassava chips for a low-carb meal option.

Ingredients
  • 1 can tuna, drained
  • 2 tablespoons Greek yogurt
  • 1 tablespoon Dijon mustard
  • 1 celery stalk, diced
  • Salt and pepper to taste
  • Lettuce leaves for wrapping
  • 1 bag kettle-cooked cassava chips
Instructions
  1. In a bowl, mix together the tuna, Greek yogurt, Dijon mustard, diced celery, salt, and pepper.
  2. Spoon the tuna salad into lettuce leaves and wrap them up tightly.
  3. Serve with kettle-cooked cassava chips on the side for a crunchy complement.

Cassava Chip and Roasted Vegetable Medley

A colorful medley of roasted vegetables served alongside kettle-cooked cassava chips for a nutritious side dish.

Ingredients
  • 1 zucchini, diced
  • 1 bell pepper, diced
  • 1 red onion, chopped
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 bag kettle-cooked cassava chips
Instructions
  1. Preheat the oven to 425°F (220°C) and toss the diced vegetables with olive oil, salt, and pepper.
  2. Spread the vegetables on a baking sheet and roast for 20-25 minutes until tender and caramelized.
  3. Serve the roasted vegetables warm with kettle-cooked cassava chips on the side.

Cassava Chip and Fruit Salsa

A refreshing fruit salsa made with diced mango, pineapple, and jalapeño, served with kettle-cooked cassava chips for dipping.

Ingredients
  • 1 cup diced mango
  • 1 cup diced pineapple
  • 1 jalapeño, seeded and minced
  • 1/4 cup red onion, finely chopped
  • Juice of 1 lime
  • 1 bag kettle-cooked cassava chips
Instructions
  1. In a bowl, combine diced mango, pineapple, jalapeño, red onion, and lime juice, mixing well.
  2. Let the salsa sit for 10 minutes to allow flavors to meld.
  3. Serve the fruit salsa chilled with kettle-cooked cassava chips for a sweet and spicy snack.

Cassava Chip and Pesto Flatbread

A delicious flatbread topped with homemade pesto and kettle-cooked cassava chips for a unique appetizer or snack.

Ingredients
  • 1 whole wheat flatbread
  • 1/4 cup homemade or store-bought pesto
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup mozzarella cheese, shredded
  • 1 bag kettle-cooked cassava chips
Instructions
  1. Preheat the oven to 375°F (190°C) and spread pesto evenly over the flatbread.
  2. Top with cherry tomatoes and mozzarella cheese, then bake for 10-12 minutes until the cheese is melted.
  3. Remove from the oven, let cool slightly, and serve with kettle-cooked cassava chips on the side.