Lupin Free Cassava Chips
Crunchy, golden, and warmly spiced, these cassava chips deliver everything you want from a snack — serious crunch, bold flavor, and that satisfying saltiness that makes it impossible to stop at just one handful. Fresh yuca is sliced paper-thin, fried in coconut oil until perfectly crisp, then tossed in a fragrant blend of sea salt, turmeric, and ginger while still hot. The result is a chip with a gorgeous golden hue and a subtle earthy warmth that sets it apart from anything you'd grab off a store shelf. Lupin flour and lupin-derived ingredients have quietly crept into a surprising number of packaged snacks and coatings, so making your own from scratch is the cleanest way to stay clear of any hidden exposure. Every ingredient here is straightforward and naturally free of that concern — just root vegetable, oil, and spice. The key to maximum crispness is patience: drying the slices thoroughly before frying and letting the chips cool in a single layer makes all the difference. These are fantastic on their own, but they also hold up beautifully alongside dips or as a crunchy side to anything off the grill.
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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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