Anti Inflammatory Cassava Chips
Crunchy, golden, and seasoned with a warm spice blend, these cassava chips are the kind of snack that disappears fast. Yuca is naturally grain-free and pairs beautifully with coconut oil, turmeric, and ginger — three ingredients celebrated for their role in a low-inflammation lifestyle. The turmeric and ginger aren't just there for color; they bring a subtle earthy heat that makes every chip taste intentional rather than plain. Frying in coconut oil keeps things clean and gives the chips a satisfying crispness that store-bought alternatives rarely match, without any of the mystery seed oils or additives on the label. The technique is straightforward — thin slices, dry surfaces, and a steady 350°F oil temperature are really all that stand between you and a perfect batch. They crisp up further as they cool, so a little patience goes a long way. Whether you're serving them alongside a dip or snacking straight from the bowl, these chips prove that eating with your health in mind doesn't have to feel like a compromise.
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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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