Citrus Free Cassava Chips
Crunchy, golden, and seasoned with a warm blend of turmeric and ginger, these cassava chips are the kind of snack that disappears fast. Yuca fries up beautifully in coconut oil, developing a satisfying crunch that rivals anything you'd find in a bag at the store — without the mystery ingredients or citrus-derived additives that often sneak into commercial chips. The seasoning here is deliberately simple and bright-tasting without relying on any acidic components, so every bite is pure savory warmth. Patting the slices completely dry before they hit the oil is the real secret to getting that deep, even crisp rather than a soggy, oil-soaked result. Frying in small batches keeps the oil temperature steady, which makes a noticeable difference in the final texture. Let them cool for just a few minutes after seasoning and they'll firm up into genuinely addictive chips you'll want to make on repeat.
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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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