Fish Free Cassava Chips
Crispy, golden, and seasoned with a warm blend of turmeric and ginger, these cassava chips deliver serious snack energy with nothing but a handful of pantry staples. Fresh yuca gets sliced paper-thin and fried in coconut oil until it turns perfectly crunchy — the kind of chip that's impossible to stop eating once you start. Because the ingredient list is completely plant-based and straightforward, there's no need to scrutinize labels for hidden seafood derivatives or fish-based flavor enhancers that sometimes sneak into store-bought snack foods. The turmeric lends a gorgeous amber hue and a subtle earthiness, while the ginger adds just enough warmth to keep things interesting without overpowering the natural flavor of the yuca. Getting the slices uniformly thin is the real key here — a mandoline makes quick work of it and ensures every chip fries evenly. Let them cool for a few minutes after seasoning and they'll crisp up beautifully, ready to serve straight from the plate or stashed in an airtight container for snacking later.
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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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