AIP Friendly Cassava Chips
Crunchy, golden, and seasoned with a warm blend of turmeric and ginger, these cassava chips deliver everything you want from a satisfying snack without a single ingredient that conflicts with autoimmune protocol eating. Fresh yuca is peeled, sliced paper-thin, and fried in coconut oil until perfectly crisp — no seed oils, no nightshade spices, no grains, just clean and simple whole-food ingredients. The hardest part is honestly just getting the yuca sliced evenly, and a mandoline makes that a breeze. Patting the slices completely dry before they hit the oil is the key step that keeps things safe and splatter-free while ensuring that satisfying crunch. The turmeric and ginger seasoning goes on while the chips are still warm so every piece gets coated in that golden, subtly spiced flavor. They crisp up even more as they cool, so a little patience pays off. Makes enough for four people — though fair warning, they tend to disappear fast.
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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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