Chips from three varieties of cassava (NR8082, TMS30572 and TMS50395) were used for the experiment. A factorial experimental design at two levels each of the bulk density D(471.57, 615.1kgm–3), moisture content M(15, 45%w.b.) and input power P(2.6, 10.4W) were run. The thermal conductivity was calculated using the standard established formula. The analysis showed that the moisture content and input power have significant effects on the thermal conductivity of cassava chips. The bulk density showed no significant effect. The model equations were found suitable to predict the thermal conductivity values close to the experimental ones.