Cassava chips with rendang, spicy Cheddar and chili sauce
It does not always have to be complicated to put a seriously good snack on the table. Robert van Dijk from @vurigekolen made this incredible twist on loaded nachos in no time using our ready made rendang. And trust us, you want this!
Preparing rendang cassava chips
Preheat the oven to 180°C. You can also use the BBQ if you prefer.
Spread half of the cassava crackers in an oven dish. Evenly distribute half of the crème fraîche over the crackers. Sprinkle the hot cheddar or grated cheddar with some chili flakes on top. Add the remaining cassava crackers and drizzle the chili sauce over them.
Bake for 10 minutes until the cheese has melted and the crackers remain crispy. Meanwhile, heat the rendang in a saucepan over low heat until warmed through.
Mix the remaining crème fraîche with a bit of chili sauce.
Remove the crackers from the oven and top with the warm rendang. Serve with the crème fraîche mixture and garnish with fresh coriander.
Simple to make, but so, so good!
ENJOY!
