Hazelnut Free Cassava Chips
Crunchy, golden, and seasoned with a warm blend of turmeric and ginger, these cassava chips are the kind of snack that disappears fast. Yuca fries up beautifully in coconut oil, developing a satisfying crispness that rivals anything you'd find in a bag at the store — without the long ingredient lists or shared-facility concerns that can make packaged chips a gamble. The seasoning is simple but punchy, giving each chip a subtle earthy heat that keeps you reaching for more. Patting the slices completely dry before frying is the key move here — it keeps the oil calm and ensures every chip crisps up evenly rather than steaming in the pot. A mandoline makes quick work of getting those paper-thin rounds, though a sharp knife and a steady hand work just as well. Let them cool for a few minutes after seasoning and they'll firm up into that perfect shatter-crisp texture you're after. These are fantastic on their own, alongside a dipping sauce, or crumbled over a bowl for a little extra crunch.
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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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