Seed Oil Free Cassava Chips
Crunchy, golden, and warmly spiced, these cassava chips deliver everything you want from a snack without a drop of industrial vegetable or seed oil in sight. Coconut oil is the frying medium here, and it's a natural fit — stable at high heat and completely free of the refined oils that make so many store-bought chips a hard pass. The seasoning blend of turmeric and ginger gives each chip a subtle, earthy warmth that makes it nearly impossible to stop at just a handful. Fresh yuca is sliced thin, patted bone-dry, and fried in small batches so every chip comes out light and shatteringly crisp rather than greasy or soggy. The technique is straightforward, and the payoff is a snack that tastes far more special than anything that comes out of a bag. They crisp up even more as they cool, so a little patience goes a long way before you dive in.
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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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