Paleo Cassava Chips
Crunchy, golden, and seasoned with a warm blend of turmeric and ginger, these cassava chips deliver everything you want from a snack without any of the grain or legume baggage that makes store-bought options a minefield. Fresh yuca is the star here — peeled, sliced paper-thin, and fried in coconut oil until perfectly crisp at the edges. The combination of coconut oil and a thorough pat-dry before frying is what gives each chip that satisfying shatter rather than a greasy, limp finish. Turmeric lends a gorgeous golden hue and a subtle earthiness, while the ginger adds just enough warmth to keep things interesting without overwhelming the natural flavor of the yuca. Frying in small batches and letting the oil return to temperature between rounds is the key step that separates truly crispy chips from soggy ones, so don't rush it. They crisp up even more as they cool, which makes the five-minute wait genuinely worth it. Batch a double portion on the weekend and you'll have a snack-ready stash that holds up beautifully for a couple of days.
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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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