Citric Acid Free Cassava Chips

Crunchy, golden, and warmly spiced, these cassava chips are the kind of snack that disappears fast. For anyone navigating a citric acid sensitivity, store-bought chips can be a minefield — preservatives, flavor enhancers, and acidic additives hide in nearly every bag on the shelf. This recipe sidesteps all of that with just fresh yuca, coconut oil, sea salt, turmeric, and ground ginger — nothing hidden, nothing processed. The turmeric gives each chip a gorgeous amber hue while the ginger adds a subtle warmth that makes the seasoning feel a little more interesting than plain salt alone. Frying in coconut oil at the right temperature is the key to getting that satisfying crunch without greasiness, and patting the slices dry before they hit the oil makes all the difference. They crisp up beautifully as they cool, so a little patience goes a long way. Whether you're serving them alongside a dip or snacking straight from the bowl, these are the kind of chips you'll want to make on repeat.

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