Paraben 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 whole, clean ingredients. Packaged chips are a minefield for anyone avoiding synthetic preservatives and chemical additives, which is exactly why making your own from scratch is such a smart move. Fresh yuca, coconut oil, and a handful of spices are all you need — no mystery stabilizers, no lab-derived coatings, just real food fried to crispy perfection. The mandoline slicing technique ensures each round is thin and even, which is the secret to that satisfying shatter when you bite in. Frying in coconut oil adds a subtle richness that pairs beautifully with the earthy warmth of the turmeric and the gentle heat of the ginger. They crisp up even more as they cool, so by the time you're ready to serve, you've got a bowl of chips that genuinely rivals anything from a bag. Keep a batch in an airtight container and you'll have a clean, craveable snack ready to go for the next 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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