MSG Free Cassava Chips
Crispy, golden, and seasoned with warm turmeric and ginger, these cassava chips deliver serious snack satisfaction with nothing artificial in sight. Store-bought chips are one of the sneakiest sources of hidden additives, flavor enhancers, and preservatives — so making your own from scratch is genuinely the cleanest route to a crunchy fix. Fresh yuca gets sliced paper-thin, fried in coconut oil until perfectly golden, and tossed with a simple three-ingredient spice blend the moment they come out of the oil. The turmeric gives them a gorgeous amber hue while the ginger adds just enough warmth to keep things interesting without overpowering the naturally mild, slightly starchy flavor of the cassava. Patting the slices completely dry before frying is the key step that gets you that satisfying snap rather than a greasy, chewy chip. They crisp up even more as they cool, so a little patience goes a long way. Whether you're serving them as a party snack or just treating yourself on a weeknight, these are the kind of homemade chips that make you wonder why you ever reached for a bag.
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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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