Artificial Flavors Free Cassava Chips
Crunchy, golden, and seasoned with a warm blend of turmeric and ginger, these cassava chips deliver serious snack satisfaction with nothing artificial in sight. Fresh yuca is sliced thin, fried in coconut oil until perfectly crisp, and finished with just sea salt and two ground spices — that's the entire flavor story, and it's a good one. Store-bought chip bags are notorious for hiding synthetic flavor enhancers and mystery seasonings, so making your own from scratch is the cleanest way to snack without second-guessing the label. The turmeric lends a beautiful golden hue while the ginger adds a subtle warmth that makes these chips genuinely hard to stop eating. Frying in batches and letting them cool on the counter gives you that satisfying crunch that rivals anything from a bag. They keep well in an airtight container, so you can make a full batch and have a real snack ready to go for the next couple of days.
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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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