Breastfeeding Friendly Cassava Chips
Crunchy, golden, and seasoned with a warm blend of turmeric and ginger, these cassava chips hit that salty snack craving in the most satisfying way. Yuca is a naturally wholesome root vegetable that fries up beautifully in coconut oil, giving each chip a light, crisp texture without any of the processed additives you'd find in a store-bought bag. That matters when you're paying closer attention to what goes into your body and, by extension, your baby's. Turmeric and ginger are both gentle, nourishing spices that add depth of flavor without anything harsh or overstimulating. The technique here is straightforward — thin slices, hot oil, and a good pat-dry before frying — so you get consistent results even when you're short on time and energy. A sprinkle of the seasoning blend while the chips are still warm means every bite is perfectly coated. Make a batch, stash them in an airtight container, and you've got a wholesome snack ready to grab whenever hunger strikes between feeds.
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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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