Caffeine Free Cassava Chips
Crunchy, golden, and seasoned with warm spices, these cassava chips deliver serious snack satisfaction without a drop of caffeine anywhere in sight. Fresh yuca is sliced paper-thin, fried in coconut oil until perfectly crisp, then tossed in a fragrant blend of sea salt, turmeric, and ground ginger while still hot. The result is a chip that's earthy, a little exotic, and completely addictive — the kind of thing that disappears fast at a party or during a movie night. Frying in batches and letting the oil return to temperature between rounds is the key to getting that satisfying crunch rather than a greasy, soggy chip. As they cool, they crisp up even further, so a little patience goes a long way. Store any leftovers in an airtight container and they'll stay crisp for up to two days — though honestly, they rarely last that long.
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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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