Crunchy, golden, and warmly spiced, these cassava chips scratch that salty snack itch without derailing your gut-healing goals. Most store-bought chips are loaded with refined starches, seed oils, and flavor additives that are off the table when you're managing yeast overgrowth — this recipe sidesteps all of that. Fresh yuca is fried in coconut oil, which is a staple fat in this style of eating, and the seasoning is nothing but sea salt, turmeric, and ginger — clean, anti-inflammatory, and genuinely delicious. The turmeric gives the chips a beautiful warm color while the ginger adds a subtle kick that makes them feel far more interesting than a plain salted chip. Patting the yuca slices completely dry before frying is the real trick to getting that satisfying crunch, so don't skip that step. They crisp up even more as they cool, and a batch keeps well in an airtight container for a couple of days — perfect for prepping ahead when you need a reliable grab-and-go snack.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
