Oats Free Cassava Chips
Crispy, golden, and seasoned with a warm blend of turmeric and ginger, these cassava chips deliver serious snack satisfaction from a surprisingly short ingredient list. Yuca is naturally free from grains and oats, so there's no need to scrutinize labels or worry about hidden fillers the way you might with packaged chips. The key to getting that perfect crunch is patting the slices completely dry before they hit the hot coconut oil — moisture is the enemy of a crispy chip, and this recipe doesn't skip that step. Frying in batches keeps the oil temperature steady at 350°F, which means every round comes out pale golden rather than greasy or soggy. The turmeric and ginger seasoning goes on while the chips are still warm so it clings beautifully, giving each bite a subtly earthy, slightly spicy kick. They crisp up even more as they cool, so a little patience goes a long way before you dig in.
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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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