To make cassava's crispy opak the quality of cassava must be paid attention. Should select cassava with soft texture and yellowish white flesh color. One of the varieties is cassava manggu, which is often used as the basic ingredients of Cassava Chips.
The process of making cassava opak begins by steaming until cooked cassava pieces that have been peeled. After that, crushed by pounding like making a getuk. Then added a fine spice in the form of garlic, pepper and salt. if the dough is well mixed, the process of making cassava opak followed by grinding the dough until thin. Can use bamboo, rolling pin or with noodle grinder. The ideal standard for a piece of cassava opa dough is 15 grams with a thickness of ½ - 1 mm. After that the dough is arranged on top of the container and dried. The drying process can be by using sunlight or by oven. If using sunlight the cassava opa dough is dried in the sun for 1 or 2 days until the dough is hardened and dry. However, if using an oven, the dough is baked with a temperature of 160-180 ° C for approximately 15 minutes until the dough is hardened and dry. Processing opak cassava can be done by fried into the oil a lot or in a more healthy way that is using hot sand. If frying with oil, then use a lot of oil until cassava opak sinks into the oil. And the temperature used must also be sufficiently hot, to produce Cassava Chips Opak with a crunchy texture and fluffy. As for the method of frying using hot sand is an alternative healthy frying technique, because it is free from oil or cholesterol.But the weakness of the results of cassava chip opak less fluffy.