Cassava chips, made by deep-frying thinly sliced roots, are a common snack in several southeast Asian countries. Compared to potato chips, cassava chips are also healthier because they contain less acrylamide (a suspected carcinogen).
Cassava flour comes from ground cassava root. It's fine and powdery and tends to create dust clouds if you don't handle it carefully. The taste is slightly nutty and earthy, though it can be easily used as a swap for all-purpose flour in gluten-free baking.
