Nitrate & Nitrite Free Cassava Chips
Crunchy, golden, and seasoned with a warm blend of turmeric and ginger, these cassava chips deliver serious snack satisfaction with nothing but clean, whole ingredients. Packaged chips are one of the sneakiest sources of hidden additives, and conventional snack foods often rely on cured or processed flavor enhancers that bring unwanted preservatives along for the ride. Here, fresh yuca, coconut oil, and a handful of spices are all you need — no questionable extras, no label anxiety. The key to getting that satisfying crunch is patting the slices bone dry before they hit the oil and letting them cool in a single layer so they crisp up fully. Frying in coconut oil gives each chip a subtly rich flavor that plays beautifully against the earthy turmeric and the gentle heat of ground ginger. They come together faster than you might expect and keep well in an airtight container, so you can make a batch ahead and snack freely all week 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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