Cashew Free Cassava Chips
Crunchy, golden, and warmly spiced, these cassava chips are the kind of snack that disappears fast. Fresh yuca is sliced thin, fried in coconut oil until perfectly crisp, then tossed with a fragrant blend of sea salt, turmeric, and ginger while still hot. The result is a chip with real depth — earthy, slightly warm from the ginger, and just salty enough to keep you reaching back into the bowl. Store-bought chip options can be a minefield for anyone avoiding tree nuts, with shared lines and vague labeling making even simple snacks feel risky. Making these at home puts you fully in control of every ingredient, and the process is more straightforward than you might expect. Patting the yuca slices completely dry before frying is the key step that gives you that satisfying crunch without any sogginess. They crisp up even more as they cool, so if you can resist eating them straight from the pot, you'll be rewarded.
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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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