Celery Free Cassava Chips
Crispy, golden, and seasoned with a warm blend of turmeric and ginger, these cassava chips deliver serious snack satisfaction from a surprisingly short ingredient list. Yuca is the real star here — its dense, starchy flesh fries up beautifully in coconut oil, producing chips with a satisfying crunch that rivals anything you'd find in a bag at the store. Because the whole recipe is built around fresh root vegetable, coconut oil, and a handful of spices, there's nothing lurking in the ingredient list that could cause concern for anyone avoiding celery or celery-derived additives. The turmeric gives each chip a gorgeous amber hue, while the ginger adds just enough warmth to keep things interesting without overwhelming the natural flavor of the yuca. Patting the slices completely dry before frying is the key step that separates a truly crisp chip from a soggy one, so don't skip it. Let them cool for a few minutes after seasoning and they'll firm up into that perfect snappy texture. These are equally at home alongside a dip, tucked into a party spread, or eaten straight off the plate before they even make it to a bowl.
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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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