Mediterranean Diet Friendly Cassava Chips
Crispy, golden, and seasoned with warm turmeric and ginger, these cassava chips deliver serious snack satisfaction with nothing artificial in sight. Yuca is a naturally whole-food ingredient, and when fried in coconut oil and finished with just sea salt and spice, the result is clean, crunchy, and genuinely hard to stop eating. The key to getting that perfect shatter is slicing the rounds paper-thin and patting them completely dry before they ever hit the oil — a small step that makes a huge difference. Frying in small batches keeps the oil temperature steady at 350°F, which means even color and no greasy, soggy chips. The turmeric and ginger seasoning gets tossed on while the chips are still warm so every piece picks up that earthy, slightly peppery flavor. They crisp up even more as they cool, so a little patience goes a long way. Whether you're serving them alongside a dip or snacking straight from the bowl, these are the kind of homemade chips that make store-bought feel like a downgrade.
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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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