Peanut Free Cassava Chips
Crispy, golden, and seasoned with a warm blend of turmeric and ginger, these cassava chips deliver serious snack energy without a single nut in sight. Fresh yuca is peeled, sliced paper-thin, and fried in coconut oil until shatteringly crisp — the kind of chip that disappears from the bowl before it even has a chance to cool. Store-bought chip bags can be a minefield of shared-facility warnings, so making your own from scratch puts you completely in control of every ingredient. The turmeric gives each chip a gorgeous golden hue while the ginger adds just enough warmth to keep things interesting without overwhelming the natural, slightly earthy flavor of the cassava. Patting the slices bone-dry before frying is the key move here — it keeps the oil calm and ensures you get that satisfying crunch rather than a soggy result. These are fantastic on their own, alongside a dip, or crumbled over a bowl for a little extra texture. A batch keeps well in an airtight container, so you can make ahead and snack stress-free all week.
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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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