Shellfish Free Cassava Chips
Crispy, golden, and seasoned with a warm blend of turmeric and ginger, these cassava chips deliver serious snack energy from a surprisingly humble root vegetable. Fresh yuca gets sliced paper-thin and fried in coconut oil until it turns shatteringly crisp — the kind of chip that's impossible to eat just one of. Because the ingredient list is completely plant-based and straightforward, there's no need to scan labels for hidden seafood derivatives or worry about cross-contact from processed snack foods. The turmeric lends a gorgeous golden hue and a faintly earthy depth, while the ginger adds just enough warmth to keep things interesting without overpowering the natural flavor of the yuca. Patting the slices completely dry before frying is the real secret here — it keeps the oil from spattering and helps each chip develop that satisfying crunch as it cools. These are fantastic on their own, alongside a dipping sauce, or anywhere you'd reach for a store-bought chip but want something fresher and made entirely on your own terms.
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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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