Mustard Free Cassava Chips
Crunchy, golden, and seasoned with a warm blend of turmeric and ginger, these cassava chips are the kind of snack that disappears fast. Yuca has a naturally dense, starchy texture that fries up beautifully in coconut oil, producing chips with serious crunch and a subtly rich flavor that store-bought versions rarely match. For anyone navigating a mustard-free lifestyle, packaged chips can be a minefield — seasoning blends and "natural flavors" on ingredient labels often hide unwanted additions, so making your own is the smartest move. Every ingredient here is straightforward and easy to verify, which means you can snack with total confidence. The technique is simple: slice thin, dry thoroughly, fry in batches, and season while still warm so the turmeric-ginger dust clings to every chip. Letting them cool in a single layer is the secret to that satisfying, crispy finish. Make a big batch and store them in an airtight container — if they last that long.
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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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