Artificial Food Coloring Free Cassava Chips
Crunchy, golden, and seasoned with warm spices, these cassava chips deliver everything you love about a good snack without a single synthetic dye in sight. Store-bought chips are one of the sneakiest sources of artificial colors, with everything from yellow dyes to mystery "natural flavors" hiding in the ingredient list — so making your own is genuinely worth the effort. Here, that gorgeous golden hue comes entirely from ground turmeric and ginger, which also give each chip a subtle, earthy warmth that plain potato chips just can't match. Fresh yuca gets sliced thin, fried in coconut oil until crisp, and tossed with a simple sea salt and spice blend while still hot so every chip is evenly coated. The technique of patting the slices completely dry before frying is the real secret to getting that satisfying, audible crunch rather than a greasy, limp result. They crisp up further as they cool, so a little patience goes a long way. Whether you're serving them alongside a dip or eating them straight off the plate, these chips are the kind of wholesome, from-scratch snack that makes you wonder why you ever reached for the bag.
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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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