Low Iodine Cassava Chips
Crunchy, golden, and warmly spiced, these yuca chips deliver serious snack satisfaction with a flavor profile that feels anything but restricted. Fresh cassava is sliced thin, fried in coconut oil until perfectly crisp, then tossed with sea salt, turmeric, and ginger while still hot — a simple seasoning trio that gives every chip a subtle earthy kick. For anyone navigating a low-iodine protocol, store-bought chips can be a minefield of iodized salt, dairy-based seasonings, and mystery additives, so making your own is genuinely the smarter move. Here, fine sea salt stands in for iodized table salt, and every other ingredient is naturally free of iodine concerns, so you can snack without second-guessing the label. The double-fry approach — working in small batches and letting the oil return to temperature between rounds — is what separates truly crispy chips from soggy ones, and it's worth the patience. They crisp up even more as they cool, so resist the urge to eat them straight from the pot (or don't — we won't judge). Keep a batch in an airtight container and you've got a craveable, compliant snack ready whenever the crunch 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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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