Nightshade Free Cassava Chips
Crunchy, golden, and seasoned with warm spices, these cassava chips scratch every snack itch without a single ingredient that would raise a red flag for anyone avoiding nightshades. That means no paprika, no cayenne, no tomato-based seasonings — just turmeric and ginger giving each chip a subtly earthy, aromatic kick that feels anything but plain. Yuca is a naturally starchy root that fries up beautifully in coconut oil, developing a satisfying crispness that rivals anything you'd pull from a bag at the store. The key is slicing the rounds thin and patting them completely dry before they hit the oil, which keeps the fry clean and the texture light. Batch frying at a steady 350°F lets every chip cook evenly without turning greasy or soggy. They crisp up even more as they cool, so a little patience goes a long way before you dive in. Make a double batch — they disappear fast.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!