Introduction and Background: Cassava (Manihot esculent) was introduced in Ethiopia around 1960‘s. currently the plant is being distributed throughout the country as a tool to tackle food insecurity. However, the distribution is not supported by proved food preparation techniques for optimal processing to increase nutrient density and eliminate toxin Purpose of the Study: The aim of this study was to develop the cassava chips and compared sensory acceptance with potato chips and improved nutritional quality of cassava-based foods. Sweet variety cassava was used in this study. Methods: Processing techniques such as washing, peeling, slicing, frying and draining were used to increase nutritional value and diversity of cassava-based foods. Results: In this study the chips produced from sweet variety potato was found to be the best in sensory acceptance criterion while chips produced from sweet variety cassava was best in the crispness quality. Conclusion: In general, both cassava and potato can be used to produce/make chips.

Keywords: Chips, Cassava, Crispness, Sensory Analysis, frying, potato