Low Sugar Cassava Chips
Crunchy, golden, and seasoned with a warm blend of turmeric and ginger, these cassava chips deliver serious snack satisfaction without a gram of added sugar in sight. Store-bought chips are a minefield if you're watching your sugar intake — flavored varieties often sneak in sweeteners, and even "plain" options can surprise you on the label. Here, every ingredient is straightforward: fresh yuca, coconut oil, sea salt, and two earthy spices that give each chip a subtle, savory depth. The technique is simple but deliberate — slicing thin, patting completely dry, and frying in small batches at a steady 350°F — and that attention to detail is exactly what produces a chip that shatters satisfyingly rather than going limp. The turmeric lends a gorgeous pale-gold hue that makes the finished bowl look almost too good to eat. Let them cool for a few minutes after seasoning and they crisp up beautifully, no dehydrator or oven required. Whether you're serving them at a party or just need a crunchy afternoon snack you can actually feel good about, this one earns a permanent spot in the rotation.
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Learn more →Ingredients
4 servings
- 2 lb fresh yuca (cassava), peeled
- 4 cups coconut oil, for frying
- 1 tsp fine sea salt
- ½ tsp ground turmeric
- ¼ tsp ground ginger
Instructions
- 1
Peel the yuca by cutting off both ends, then slicing through the bark-like skin lengthwise and pulling it away in strips. Halve each piece crosswise, then use a mandoline or a sharp knife to slice the yuca into rounds 1/16 to 1/8 inch thick. Pat the slices thoroughly dry with paper towels — any surface moisture will cause the oil to spatter.
- 2
Pour the coconut oil into a large pot or deep skillet to a depth of at least 2 inches. Heat over medium-high heat until the oil reaches 350°F (175°C) on a deep-fry thermometer.
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