Lactose Free Cassava Chips
Crispy, golden, and seasoned with a warm blend of turmeric and ginger, these cassava chips deliver serious snack satisfaction with nothing but whole, plant-based ingredients. Yuca has a naturally dense, starchy texture that fries up beautifully in coconut oil, producing chips with a satisfying crunch that rivals anything you'd pull from a bag. Since every ingredient here is completely dairy-free by nature, there's no need to scrutinize labels or worry about hidden milk derivatives sneaking into your snack bowl. The turmeric lends a gorgeous golden hue while the ginger adds just enough warmth to keep things interesting without overpowering the mild, slightly sweet flavor of the cassava itself. Patting the slices dry before frying is the key move — it keeps the oil from splattering and helps each chip crisp evenly rather than steam. Let them cool for a few minutes after seasoning and they'll firm up into that perfect shatteringly crisp texture you're after. These are fantastic on their own, but they also hold up beautifully alongside guacamole, salsa, or any dip you love.
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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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