Cassava Poultry

Components

• 500 grams of cassava
• oil as desired
• Add salt and ground pepper gradually to achieve the desired flavor.

Setup phase

1. Set the oven to 200 °C (medium heat). Coat the base of a large baking tray (ideally non-stick) with a little olive oil.

1. Remove the peel and grate the manioc using the coarse side of the grater. Place the grated cassava in a clean kitchen towel and gently twist to remove excess moisture. Put the manioc into a large bowl, add water along with 1/4 cup of olive oil, and season with salt and pepper to your liking. Use your hands to thoroughly combine the grated manioc with the seasoning.
2. To make the heels: put 2 tablespoons of grated manioc on the baking tray and gently press down to create a 6 cm wide disk – avoid making the disks too thin to prevent them from drying out. Continue this process with the rest of the cassava, spacing each disk apart until the tray is full.
3. Bake in the oven for approximately 40 minutes until browned, turning the discs halfway through to ensure even baking. The cookies will be golden on the outside, slightly soft in the middle, and crisp once cooled. Take them out of the oven and allow them to cool before serving or storing.

For the following day

The heels stay crunchy from one day to the next when kept in a tightly sealed baking sheet wrapped with film or in an airtight container.

Purchase only what is necessary

Store

Aluminum Non-Stick Roasting Pan, Tramontina

Cuisipro four-sided grater

Travessa Oval [caril], Coleção Paninha

Conjunto de três cumbucas, Acervo Paninha