Pork Free Cassava Chips
Crispy, golden, and seasoned with a warm blend of turmeric and ginger, these cassava chips deliver serious snack satisfaction with nothing but clean, simple ingredients. Fresh yuca gets sliced paper-thin and fried in coconut oil until it turns perfectly crunchy — the kind of crunch that makes a whole bowl disappear faster than you planned. The seasoning is subtle but layered, with earthy turmeric and a gentle heat from ginger that makes every chip a little more interesting than plain salt alone. Because the entire recipe is built around whole, naturally sourced ingredients, there's no need to flip over a bag and scan for hidden additives or worry about what's been snuck into a factory-made version. Patting the yuca slices completely dry before frying is the key move here — it keeps the oil calm and gives you that satisfying shatter with every bite. They crisp up even more as they cool, so a little patience goes a long way. Whether you're serving them alongside a dip or eating them straight off the plate, these chips are the kind of homemade snack worth making on repeat.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!