Capsaicin Free Cassava Chips
Crunchy, golden, and seasoned with a warm blend of turmeric and ginger, these cassava chips deliver serious snack satisfaction without a trace of heat. For anyone who needs to avoid capsaicin, the chip aisle can feel like a minefield — paprika, chili powder, and "spicy seasoning blends" seem to sneak into almost every bag. This recipe keeps things completely clear of pepper-derived ingredients while still delivering bold, interesting flavor. Fresh yuca gets sliced paper-thin, fried in coconut oil until perfectly crisp, and tossed with a golden spice mix that's earthy and fragrant rather than fiery. The double-fry approach — working in small batches and letting the oil come back up to temperature — is what gives each chip that satisfying, airy crunch. They crisp up even more as they cool, so a little patience goes a long way. Make a big batch and store them in an airtight container, because they disappear 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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