Beef Free Cassava Chips
Crispy, golden, and seasoned with a warm blend of turmeric and ginger, these cassava chips deliver serious snack energy from a surprisingly short ingredient list. Fresh yuca gets sliced paper-thin and fried in coconut oil until it turns delicately crunchy — the kind of chip that disappears fast straight off the plate. The seasoning is simple but smart: earthy turmeric and a hint of ginger give every bite a subtle warmth that feels a little exotic without being overwhelming. Because the whole recipe is built around plant-based ingredients, there's zero concern about meat-based additives or cross-contamination from animal proteins that can sneak into packaged snack foods. The key to getting that satisfying crunch is patting the yuca slices completely dry before they hit the oil — skip that step and you'll get splatter instead of crispiness. They firm up even more as they cool, so a five-minute rest on the counter is all it takes before you're digging in. Make a double batch if you can, because these go 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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