Gluten Free Cassava Chips
Crunchy, golden, and seasoned with a warm blend of turmeric and ginger, these cassava chips deliver everything you want from a snack without a single grain of wheat in sight. Fresh yuca is naturally free from gluten, so there's none of the label-reading anxiety that comes with store-bought chip bags that share lines with wheat-based snacks. The key to getting that satisfying crunch is slicing the yuca paper-thin and patting every piece completely dry before it hits the hot coconut oil — skip that step and you'll get steam instead of crispness. Frying in small batches keeps the oil temperature steady at 350°F, which is what gives each chip that pale golden color and light, airy texture rather than a greasy, soggy result. The turmeric and ginger seasoning goes on while the chips are still warm so it clings perfectly, adding a subtle earthy heat that makes it nearly impossible to stop at just one handful. They crisp up even further as they cool, so a little patience pays off big. Make a batch for game day, pack them for a road trip, or just keep a container on the counter for whenever the snack craving hits.
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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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