Chicken Free Cassava Chips
Crispy, golden, and seasoned with a warm blend of turmeric and ginger, these cassava chips deliver serious snack satisfaction with zero poultry involved — not that you'd ever expect it, but plenty of packaged chip seasonings sneak in surprising animal-derived flavor enhancers. Here, every ingredient is straightforward and plant-based, so you know exactly what you're eating. Fresh yuca gets sliced thin, fried in coconut oil until perfectly pale and crunchy, then tossed while still hot so the spice blend clings to every chip. The turmeric gives them a gorgeous golden hue, and the ginger adds just enough warmth to keep things interesting without overpowering the naturally mild, slightly starchy flavor of the cassava. Patting the slices dry before frying is the key step that separates a truly crisp chip from a soggy disappointment, so don't skip it. They crisp up even more as they cool, making them ideal for a snack bowl, a party spread, or just eating straight off the plate before they have a chance to reach either.
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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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