Alpha Gal Friendly Cassava Chips
Crispy, golden, and seasoned with a warm blend of turmeric and ginger, these cassava chips deliver serious snack satisfaction with nothing but wholesome plant-based ingredients. For anyone navigating alpha-gal syndrome, packaged chips and fried snacks can be a minefield of hidden animal-derived additives, so making your own at home is genuinely liberating. Fresh yuca is sliced thin, fried in coconut oil, and tossed in a fragrant spice mix — every single ingredient is straightforward and mammalian-product free. The key to getting that perfect crunch is patting the yuca slices completely dry before they hit the oil, and letting the chips cool in a single layer so they crisp up beautifully. The turmeric lends a gorgeous amber hue while the ginger adds just enough warmth to keep things interesting without overpowering the natural, slightly nutty flavor of the cassava. They're the kind of snack you'll want to make in a double batch because the first one disappears 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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