Cassava Chips with Chimichurri
Cassava Chips with Chimichurri is a vibrant snack that pairs crispy, golden-fried slices of cassava root with a zesty, herb-packed Argentinian sauce. The chips are typically made from thinly sliced cassava (also known as yuca or manioc) fried until crunchy, then generously drizzled or dipped in chimichurri—a fresh blend of parsley, oregano, garlic, vinegar, and oil. This dish is a popular street food and appetizer in many South American and Caribbean cuisines, celebrating the earthy flavor of cassava with the bright, garlicky kick of chimichurri.
🍽️ Nutrition at a glance
This dish is high in carbohydrates from the starchy cassava and contains moderate fat from the frying oil and chimichurri's olive oil base, while providing minimal protein. It offers a good source of dietary fiber, vitamin C, and potassium from the cassava, along with antioxidants and anti-inflammatory compounds from the fresh herbs in the chimichurri. A typical serving of about 1 cup of chips with 2 tablespoons of chimichurri ranges from 250 to 350 calories.
Nutrition breakdown
| Calories | 380 kcal |
| Protein | 3.5 g |
| Carbs | 45 g |
| Fat | 22 g |
| Fiber | 5 g |
| Sugar | 3 g |
| Sodium | 420 mg |
| Potassium | 450 mg |
| Vitamin C | 15 mg |
| Iron | 1.8 mg |
| Magnesium | 40 mg |
| Vitamin B6 | 0.2 mg |
| Phosphorus | 70 mg |
| Manganese | 0.5 mg |
| Vitamin K | 10 mcg |
Per 1 cup (150 g) · estimated, varies by recipe
💡 What's interesting
Cassava is a resilient, drought-tolerant crop that has been a dietary staple for Indigenous peoples in the Americas for thousands of years, making this dish a modern twist on ancient food traditions. Nutritionally, the pairing is clever: the chimichurri's vinegar and herbs can help balance the cassava's dense starchiness, adding both flavor complexity and potential digestive benefits.
