Almond Free Cassava Chips
Crispy, golden, and seasoned with a warm blend of turmeric and ginger, these cassava chips deliver serious snack satisfaction from a surprisingly short ingredient list. Yuca is naturally free from tree nuts of any kind, so there's no need to scrutinize labels or worry about hidden almond flour or almond oil sneaking into your snack bowl. Frying in coconut oil gives each chip a clean, subtly rich flavor that pairs beautifully with the earthy spice blend. The key to getting that satisfying crunch is slicing the yuca paper-thin and patting every piece completely dry before it hits the hot oil — skip that step and you'll lose the crispness you're after. Batch frying keeps the oil temperature steady, which means evenly cooked chips rather than a soggy, uneven mess. They crisp up even more as they cool, so a little patience goes a long way. Whether you're serving them at a party or just need something crunchy to snack on, these are the kind of homemade chips that 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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