Cinnamon Free Cassava Chips
Crispy, golden, and seasoned with a warm turmeric-ginger blend, these cassava chips deliver serious snack energy without a trace of cinnamon anywhere in the mix. That matters more than you might think — spice blends, flavored chips, and even "plain" store-bought snacks often sneak cinnamon in under vague "natural flavors" or mixed seasoning labels. Here, every ingredient is straightforward and easy to verify, so you know exactly what you're eating. Fresh yuca gets sliced thin, fried in coconut oil until pale and golden, then tossed while still warm in a simple salt, turmeric, and ginger seasoning that's earthy and just a little bright. The double-crisp effect — a quick fry followed by a short cooling period — means you get that satisfying shatter with every bite. They're great on their own, alongside a dip, or crumbled over a bowl for some crunch. Once you make a batch at home, it's hard to go back to scanning ingredient labels at the store.
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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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