Pescatarian Cassava Chips
Crunchy, golden, and seasoned with a warm blend of turmeric and ginger, these cassava chips are the kind of snack that disappears fast. Fresh yuca gets sliced paper-thin and fried in coconut oil until perfectly crisp, giving you a chip with a satisfying snap and a subtly earthy, tropical flavor that store-bought versions just can't match. The seasoning is simple but smart — sea salt, turmeric, and ginger come together in a way that feels a little exotic without being overpowering. Because the whole recipe is built around whole, plant-based ingredients, it fits naturally into a pescatarian lifestyle without any substitutions or workarounds needed. The key to getting that ideal crunch is patting the yuca slices completely dry before they hit the oil, and letting the chips cool in a single layer so they firm up properly. Make a big batch on the weekend and you'll have a genuinely addictive snack ready to go for 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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