Fructose Free Cassava Chips
Crispy, golden, and seasoned with warm turmeric and ginger, these yuca chips deliver serious snack satisfaction with a flavor profile that feels anything but basic. Cassava is a naturally starchy root that contains no fructose, making it a genuinely safe and satisfying base for anyone navigating fructose intolerance — no label-reading anxiety required. The seasoning blend is just sea salt, turmeric, and ground ginger, so every ingredient is straightforward and gut-friendly. Frying in coconut oil gives the chips a beautifully light crunch and a subtle richness that store-bought alternatives rarely match. The key technique here is patience — drying the slices thoroughly before they hit the oil and letting them cool on the plate are what take these from good to genuinely addictive. They crisp up as they cool, so resist the urge to eat them straight out of the pot (or don't — we won't judge). A batch keeps well in an airtight container, making them a great make-ahead snack for the week.
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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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