Crunchy, golden, and warmly spiced, these cassava chips are the kind of snack that disappears fast. Fresh yuca is sliced thin, fried in coconut oil until perfectly crisp, then tossed with a fragrant blend of sea salt, turmeric, and ginger while still hot. The result is a chip with real depth of flavor — earthy, slightly aromatic, and satisfying in a way that plain potato chips rarely manage. For anyone navigating grain sensitivities, store-bought chip aisles can be a minefield of hidden cereal-based ingredients and shared-line warnings, but this recipe sidesteps all of that entirely. Every ingredient here is naturally grain-free, and the process is straightforward enough that a batch comes together without any fuss. Patting the yuca slices dry before frying is the small step that makes a big difference, giving you that satisfying snap rather than a soggy disappointment. Make a double batch — they keep well in an airtight container, but they rarely last long enough to need it.
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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.
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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