Abstract
A process of producing ready-to-cook cassava (Manihot esculenta) chips comprising the steps of: peeling the cassava, soaking the peeled cassava for 15 minutes to remove the toxic content, washing thoroughly the soaked peeled cassava, shredding the washed cassava, extracting the juice from the shredded cassava, mixing 1 cup shredded cassava with 1 tablespoon sugar, ½ teaspoon salt and 1 teaspoon flavoring, putting 1 tablespoon of the mixture on the banana leaves, pressing said mixture until 1/8" thickness is attained, steaming the pressed mixture for 5 minutes, drying the steamed mixture under the heat of the sun for 24 hours, cutting the dried mixture into desired shapes and packing in a plastic bag for future consumption.