Gelatin Free Cassava Chips
Crunchy, golden, and warmly spiced, these cassava chips are the kind of snack that disappears fast. Fresh yuca is sliced thin, fried in coconut oil until perfectly crisp, and tossed with a fragrant blend of sea salt, turmeric, and ginger that gives every chip a subtle, earthy kick. Because the whole recipe is built from whole, plant-based ingredients, there's nothing here to second-guess — no hidden additives, no animal-derived thickeners, just clean, simple food. Skipping store-bought chips is an easy call when so many packaged snacks contain unexpected stabilizers or coatings that can be hard to vet. The key to getting that satisfying crunch is patting the yuca slices completely dry before they hit the oil and letting the chips cool in a single layer so they firm up properly. Coconut oil brings a mild richness to the fry that pairs beautifully with the warm spice blend. Make a full batch and stash the leftovers in an airtight container — if they last that long.
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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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