Cassava chips are nutritious, crunchy with a low glycemic index that is an excellent alternative to potato chips.
As a child, we have all reached out in taking the biggest chip out of the pack. It was because the longer the chips the more sauce one could scoop without getting the fingers sticky. Holding a long chip made a person a rival amongst the siblings. As we grow older we get more health-conscious and opt for healthy alternatives.
Today cassava is a staple food in the tropical and subtropical countries with an estimated total cultivation area greater than 13 million hectares. More than 70% of cassava is grown in Africa and Asia.
Cassava is a good source of key vitamins and minerals such as vitamin C, riboflavin, thiamine and niacin. It is a calorie-rich root crop that contains plenty of carbohydrates.
The cassava plant is sometimes used as herbal remedy. The roots are used to make tapioca, a starch found in puddings and other foods. Cassava consumption in dietary supplement form is known to offer many health benefits, including enhances fertility. Cassava is very similar to potatoes. It has a high starch content and very little fibre. However, because of cassava
Similar to potatoes, cassava has a high starch content and little fibre. Cassava can have a place as a carbohydrate-rich side dish and consume as part of a balanced diet. However, cassava contains very low sugar.
Generally, cassava is safe to eat if prepared properly and consume in moderate amounts. The ‘peel’ of cassava roots contains most of the cyanide producing compounds.
Cassava has nearly twice the calories of potatoes and like other tubers, cassava is naturally gluten-free. It is a moderate source of some of the valuable B-complex group of vitamins. The cassava root is also the main source of important minerals like zinc, magnesium, copper, iron, and manganese for many inhabitants in the tropical belts. Furthermore, it has adequate amounts of potassium, which is an important component of cell and body fluids that help regulate heart rate and blood pressure
Fine Foods made Supa’MAN chips easy. Firstly they select organically grown cassava called manioc in Vanuatu. The skin is carefully removed exposing the long white or yellow roots. Then they are cut along the grain reducing the size to meet Supa’MAN Chip specifications. The constant washing and cleaning is part of the HACCP plan to ensure that Supa’MAN Chip is what you want to find in the bag.
Before closing the five-layer, laminated alufoil pouch is sealed a shot of extra virgin coconut is injected. It is the best cold-pressed coconut oil because the next process atomizes the oil under pressure. This process creates a natural sealing film over the surface of the chip. Hence it makes Supa’MAN Chips easier to separate and prevents the chip from soaking up excess oil when deep frying. Furthermore, these processes reduce the two fry methods to one that takes 2-3 minutes at 190 degrees Celcius. Moreover, it enables the super long chip to turn golden brown without adding glucose syrup to caramelise.
Supa’MAN Chips storage is cost saving. They are pre-cooked and shelf-stable at ambient temperature. In everyday language, it simply means the pouches can sit in general store shelves without refrigeration. The unused open packets of chips can be stored in the refrigerator for up to five days.
Supa’MAN Chips are healthy low GI which cooks golden brown that is crisp on outside and soft inside. You may team it up with your favourite seasoning, sauces or mayonnaise dips and feel connected with the South Pacific meals.
It is easy to prepare, just open the pouch, separate chips and into the hot oil. Since Supa’MAN Chips are not frozen the cost of keeping the oil hot is reduced. This saves you energy costs. You will agree saving energy and time is saving money. Hence for foodservice improving your bottom line profits.