Eggless Cassava Chips
Crispy, golden, and seasoned with a warm blend of turmeric and ginger, these cassava chips deliver serious snack energy with nothing but whole, simple ingredients. Fresh yuca gets sliced paper-thin and fried in coconut oil until it turns shatteringly crisp — the kind of chip that's impossible to stop eating once you start. Because the recipe is built entirely around root vegetable, oil, and spice, there's no need to scan labels for hidden egg-based coatings or binders that often sneak into store-bought chip seasonings. The turmeric gives each chip a gorgeous amber hue and a subtly earthy depth, while the ginger adds just enough warmth to keep things interesting. Patting the yuca slices completely dry before frying is the key step that separates a truly crunchy chip from a soggy one, so don't skip it. They crisp up even further as they cool, making them perfect for a party bowl or an afternoon snack straight from the container.
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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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