Legume Free Cassava Chips
Crispy, golden, and seasoned with a warm blend of turmeric and ginger, these cassava chips deliver serious snack satisfaction with just a handful of clean, simple ingredients. Fresh yuca is sliced thin, fried in coconut oil until perfectly pale and crunchy, then tossed in that fragrant spice mix while still hot so every chip gets coated. The whole process is straightforward — peel, slice, dry, fry, season — and the result is a chip that's genuinely hard to stop eating. For anyone navigating a legume-free lifestyle, store-bought snack options can be a minefield of hidden pea protein, chickpea flour, or lentil-based coatings, so making your own is a real win. Every ingredient here is exactly what it says it is: root vegetable, coconut oil, salt, and spice. They crisp up beautifully as they cool, which means you can make a batch ahead and keep them on the counter for up to two days — 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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