Barley Free Cassava Chips
Crispy, golden, and seasoned with a warm blend of turmeric and ginger, these cassava chips deliver serious snack energy from a root vegetable that's naturally free of grains and gluten-adjacent ingredients. Yuca is the star here — a starchy, satisfying base that fries up beautifully in coconut oil and crisps even further as it cools, so you get that satisfying crunch without any grain-based coatings or fillers. For anyone navigating a barley-free lifestyle, packaged chips can be a minefield of malt flavoring and shared-facility warnings, making a homemade batch like this genuinely worth the effort. The technique is straightforward: slice thin, dry thoroughly, fry in small batches, and season while still warm so every chip gets coated in that golden spice blend. Coconut oil adds a subtle richness that pairs perfectly with the earthy turmeric and the gentle heat of ground ginger. These are the kind of chips that disappear fast, but if you somehow have leftovers, they keep well in an airtight container for up to two 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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