Carrageenan Free Cassava Chips
Crunchy, golden, and warmly spiced, these cassava chips are the kind of snack that disappears fast. Fresh yuca is sliced paper-thin, fried in coconut oil until perfectly crisp, then tossed with sea salt, turmeric, and ginger while still hot — simple ingredients that deliver serious flavor. For anyone navigating carrageenan concerns, store-bought chip options can be a minefield, since the additive turns up in unexpected places including some seasoning blends and processed snacks. Making your own from scratch means you know exactly what's in every bite, with zero hidden additives to worry about. The turmeric gives the chips a gorgeous amber hue and a subtle earthiness that pairs beautifully with the gentle heat of ginger. Patting the yuca slices completely dry before frying is the key move here — it's what gets you that satisfying, audible crunch rather than a greasy result. These keep well in an airtight container, so you can make a big batch and snack confidently all week 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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