Red Meat Allergy Friendly Cassava Chips
Crispy, golden, and seasoned with a warm blend of turmeric and ginger, these cassava chips are the kind of snack that disappears fast. Yuca is a naturally starchy root that fries up beautifully in coconut oil, delivering a satisfying crunch that rivals any bag from the store. Every single ingredient here is plant-based and free from red meat and its derivatives, so there's no need to scrutinize a label or worry about hidden animal proteins sneaking into your snack bowl. The turmeric and ginger combo gives each chip a subtle, earthy heat that feels a little exotic without being overwhelming. Patting the slices completely dry before frying is the real secret to getting that shatteringly crisp texture — don't skip it. They crisp up even further as they cool, so a little patience goes a long way. Make a big batch, because these are genuinely hard to stop eating.
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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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