Chestnut Free Cassava Chips
Crispy, golden, and seasoned with a warm blend of turmeric and ginger, these cassava chips deliver serious snack energy with nothing but clean, simple ingredients. Fresh yuca is sliced paper-thin, fried in coconut oil until perfectly golden, and tossed while still warm so every chip gets an even coat of that fragrant spice mix. The result is a satisfyingly crunchy bite with a subtle earthiness that sets it apart from your average potato chip. For anyone navigating tree nut allergies or sensitivities, bagged snacks can be a minefield of shared-facility warnings — making a homemade batch like this a genuinely stress-free alternative. The ingredient list is short and naturally free from the common culprits that make store-bought snacking complicated. A mandoline makes quick work of the slicing, and the double-crisp effect as the chips cool on the rack means you get that addictive crunch without any extra steps. These are the kind of snacks that disappear fast, so consider making the full batch.
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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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