While the Cassava root may be considered exotic in the West, for centuries it has served as an important food source for indigenous peoples of the ancient world. Many ethnic cultures still eat the cassava root routinely. 

This tropical, starchy root vegetable is also known as tapioca, yucca and manioc, depending upon the region where it is cultivated and eaten.

Despite its long history, the cassava root has only recently made its way into the fast-paced world of the snack food industry and makes for some delicious, healthy and natural chips that are tasty enough to lure even the most die-hard potato chip consumer.

Cassava is eaten by roughly 500 million people the world over:

Traditionally cassava has been used to create a variety of food products in countries around the world including Africa, Indonesia, East Asia, Latin America and the Caribbean. 

To a lesser degree, it can be found in Europe and North America in ethnic and specialty stores.

Cassava is prepared and eaten all over the world with remarkable versatility.  It is used in much the same way as potatoes are in the West because of its delicate flavor and starchiness.

Being so often compared to the potato, which few Westerner’s would willingly consent to live without, this humble tuber is impressive indeed.

Cassava is used to create a great many meals and desserts including:

• Vegetable dishes
• Soups, stews and gravies
• Deep fried like a French fries (after boiling or steaming)
• Breads, biscuits and dumplings
• As the basis for salad dressings and sauces
• Grated to make the exotic equivalent of a potato pancake
• Sliced and made into natural chips
• To create tapioca products such as custard
• Bubble drinks in East Asia
• Cassava cake and cereals in South America
• Also used as a thickening agent and a foaming agent    

A viable alternative for those with wheat allergies or gluten sensitivity:

The flour of the cassava root, also known as tapioca flour or tapioca starch, is a very good wheat alternative for those with wheat allergies or celiac disease.

Gluten is the culprit in these diseases and can be difficult to avoid given that it is naturally occurring in many whole grains such as wheat, rye, barley and oats.

The number of people, including children, who are experiencing gluten intolerance is on the rise, increasing the demand for gluten-free products.

Anyone who has ever tried to eliminate wheat or gluten from their diet knows what a challenge it can be to find replacement foods that are satisfying and actually taste good.

When made into a snack food, the delicate flavor and crunchy texture of cassava chips make this a welcome alternative.

These gluten-free chips also have 40% less fat than the average potato chips, making cassava chips a snack that even the most diet conscious can afford to indulge in on occasion.

Nutritionally speaking…

Cassava contains significant amounts of calcium, phosphorus and vitamin C. It is purported to have anti-inflammatory and anti-viral properties and was used medicinally by the Native American Indians in a number of ways. Today it is sometimes used to treat arthritis, stomach disorders and even diabetes.

Cassava chips for all!

Bring all the crunchy deliciousness of this natural snack to your family with Wai Lana’s line of Yogi Chips™ , available in 8 tempting flavors. Look for them at your local health or natural foods store or visit our shop.