How to make CASSAVA CHIPS

Cassava Chips INGREDIENTS 2 kilos CASSAVA / KAMOTENG KAHOY (peeled, cleaned and slice thinly) Vegetable oil for frying Flavoring powder (cheese powder, sour cream powder, chili barbeque powder) Packaging (STAND UP RESEALABLE PACKAGING/ RETORT POUCH) 2 kilos CASSAVA / KAMOTENG KAHOY (peeled, cleaned and slice thinly) Vegetable oil for frying Flavoring powder (cheese powder, sour cream powder, chili barbeque powder) Packaging (STAND UP RESEALABLE PACKAGING/ RETORT POUCH) PROCEDURE: Peel the cassava using knife After peeling clean with water Slice the cassava using vegetable slicer or mandolin (for uniform cutting). Arrange the slice cassava in an oven tray and place in an oven using low heat, For about 100°F, make sure the oven door is open to avoid over cooking, this process will decrease the water content in cassava. Note: this process is only for crispier result of the chips. If oven is not available you may use sun drying. after oven drying, heat the oil in the pan about 280-300°F. Deep fry the cassava chips in the pan until edges are golden brown, strain with paper towel to reduce oil. In a bowl place the cassava chips and add the cheese powder and shake until flavor is evenly incorporated. Put in a packaging like retort pack or resealable packaging. And serve.