Fresh cassava roots were processed to chips by peeling, washing,chipping, dehydration, and packaging. The dehydrated chips were thereafter processed to starch and garri by rehydrating the chips to 50-60% moisture. The products were compared with the ones produced from fresh cassava roots by evaluating the organoleptic properties, chemical compositions, and pasting characteristics. The garri from the dehydrated chips was ranked better in terms of particle size and aroma; while garri from fresh roots was ranked better in colour, and mouth feel. Both garri were generally acceptable to the panelists. The cyanide level, titrable acidity, protein, ash, crude fibre and moisture contents of garri from dehydrated cassava chips were 2.36mg/kg, 1.06%,3.35%, 2.14%, 2.02%,and 11.24% respectively. The viscosities of the starches from the dehydrated cassava chips and fresh roots were 3.33 and 129.58 RVU respectively. The yield of starch from the dehydrated chip was higher than that of the fresh roots however, it was easier to process fresh roots to starch than using the dehydrated chips. This study has established the fact that using dehydrated cassava chips( which provide a good form of storage for cassava) could be processed to both garri and starch of good and acceptable qualities.