BHA & BHT Free Cassava Chips
Crunchy, golden, and warmly spiced, these cassava chips deliver everything you love about a good snack without any of the synthetic preservatives that sneak into most store-bought bags. BHA and BHT are among the most common additives used to extend the shelf life of packaged chips, so making your own from scratch is one of the cleanest ways to enjoy a crispy snack with total peace of mind. Fresh yuca gets sliced paper-thin, fried in coconut oil until perfectly golden, and tossed while still warm with sea salt, turmeric, and ground ginger — a trio that gives each chip a subtle earthy heat and a gorgeous color. The key to getting that satisfying crunch is patting the slices completely dry before they hit the oil and letting them cool in a single layer so they crisp up fully. Frying in small batches keeps the oil temperature steady, which means even cooking and no soggy chips. They're best eaten fresh but hold up well in an airtight container for a couple of days, making them a great make-ahead snack for lunchboxes or movie nights.
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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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