Macadamia Free Cassava Chips
Crispy, golden, and seasoned with a warm blend of turmeric and ginger, these cassava chips are the kind of snack that disappears fast. Fresh yuca gets sliced paper-thin and fried in coconut oil until it turns perfectly crunchy — a combination that produces an incredibly satisfying chip with a subtly tropical depth. The seasoning is simple but smart, giving each bite a gentle earthiness that makes plain potato chips feel boring by comparison. Store-bought snack mixes can be a minefield when you're avoiding certain tree nuts, since shared equipment and vague labeling make it hard to trust the bag. Making your own chips at home means you control every single ingredient, and this recipe keeps things clean with just yuca, coconut oil, and a short list of spices. They crisp up beautifully as they cool, so patience pays off — though honestly, waiting is the hardest part.
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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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