Cassava Crisps with Avocado Cream, Chili Pineapple and Toasted Coconut

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line 2 baking sheets with parchment paper.

2. 2

   Using a mandoline or a sharp knife, slice the peeled cassava very thinly. Toss the slices with 15 ml (1 tbsp) olive oil, 3 g (1/2 tsp) salt, black pepper, and smoked paprika.

3. 3

   Arrange the cassava in a single layer on the baking sheets. Bake for 18 to 22 minutes at 220 °C / 425 °F, rotating the pans halfway through, until the edges are golden and crisp. Let cool for 5 minutes so they firm up fully.

4. 4

   While the cassava bakes, heat a small skillet over medium heat. Add 5 ml (1 tsp) olive oil, the diced pineapple, honey, red pepper flakes, 10 ml (2 tsp) lime juice, and a pinch of salt. Cook for 4 to 5 minutes, stirring, until the pineapple is glossy and lightly caramelized. Remove from the heat and let cool slightly.

5. 5

   In the same skillet or a dry skillet, toast the shredded coconut over low heat for 1 to 2 minutes, stirring constantly, until golden. Set aside.

6. 6

   Make the cream by blending or mashing together the avocado, Greek yogurt, garlic, lime zest, the remaining 10 ml (2 tsp) lime juice, the remaining 10 ml (2 tsp) olive oil, and 2 g (1/2 tsp) salt until smooth.

7. 7

   To assemble, place a small spoonful of avocado cream on each cassava crisp. Top with a little chili pineapple, sprinkle with toasted coconut, and finish with chopped cilantro.

8. 8

   Serve immediately to keep the contrast between the crisp cassava, cool cream, and warm or room-temperature pineapple.