Mushroom Free Cassava Chips
Crispy, golden, and seasoned with a warm blend of turmeric and ginger, these cassava chips deliver serious snack energy with nothing but clean, simple ingredients. Yuca fries up beautifully in coconut oil, developing a satisfying crunch that rivals anything you'd find in a bag at the store — without the long ingredient lists or mystery additives. For anyone navigating a diet that rules out fungi, packaged chips can be a minefield of yeast extracts and flavor enhancers that sneak in under vague labeling, so making your own from scratch is genuinely the smarter move. The seasoning here is straightforward and bold: earthy turmeric, a hint of ginger, and good sea salt tossed over the chips while they're still warm so every bite is evenly coated. The key to getting that perfect crisp is patting the yuca slices completely dry before they hit the oil — a small step that makes a huge difference in texture. Let them cool for just a few minutes after frying and they'll firm up into the kind of snappy, addictive chip that disappears fast. Make a double batch if you're sharing.
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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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