Dairy Free Cassava Chips
Crunchy, golden, and seasoned with a warm blend of turmeric and ginger, these cassava chips deliver serious snack energy without a drop of dairy in sight. Fresh yuca gets sliced paper-thin and fried in coconut oil until it turns delicately crisp — the kind of satisfying crunch that makes it genuinely hard to stop at just one handful. Because the whole recipe is built on whole-food, plant-based ingredients, there's no label-scanning required and no worry about hidden milk derivatives sneaking into your snack bowl. The turmeric lends a beautiful golden hue while the ginger adds just enough warmth to keep things interesting without overwhelming the natural, slightly nutty flavor of the yuca itself. Patting the slices completely dry before frying is the key move here — it keeps the oil calm and helps every chip cook up evenly rather than steaming in the pot. Let them cool for a few minutes after seasoning and they'll crisp up even further, making them every bit as satisfying as anything you'd pull from a bag 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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