Emulsifier Free Cassava Chips
Crunchy, golden, and warmly spiced, these cassava chips deliver everything you want in a snack without a single additive or emulsifier in sight. Store-bought chips are a minefield for anyone avoiding emulsifiers, since lecithin, mono- and diglycerides, and similar additives show up in ingredient lists more often than you'd expect. Here, every ingredient is completely clean — fresh yuca, coconut oil, sea salt, turmeric, and ginger, full stop. The technique matters too: slicing the yuca paper-thin and patting it bone dry before frying is what gives each chip that satisfying, audible crunch. Coconut oil brings a subtle richness to the fry, while the turmeric and ginger add a gentle warmth that makes these way more interesting than plain salted chips. They crisp up beautifully as they cool, so a little patience goes a long way before you dive in.
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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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