Rice Free Cassava Chips
Crunchy, golden, and warmly spiced, these cassava chips deliver everything you want from a snack without a single grain in sight. Fresh yuca is the star here — its naturally starchy flesh fries up beautifully in coconut oil, producing chips with a satisfying snap that rivals anything you'd pull from a bag. A seasoning blend of sea salt, turmeric, and ground ginger gives each chip a subtle earthy heat that keeps you reaching for more. For anyone navigating a rice-free lifestyle, packaged snack foods can be a minefield of hidden starches and fillers, so making your own from scratch is genuinely liberating. The technique is straightforward: slice thin, dry thoroughly, fry in batches, and season while warm — that's really all it takes. They crisp up further as they cool, so a little patience goes a long way toward that perfect crunch. Make a big batch on the weekend and you'll have a crowd-pleasing, completely grain-free 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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