Soy Free Cassava Chips
Crispy, golden, and seasoned with a warm blend of turmeric and ginger, these cassava chips deliver serious snack satisfaction with nothing but whole, simple ingredients. Yuca has a naturally starchy, slightly nutty quality that fries up beautifully in coconut oil, producing chips with a satisfying crunch that rivals anything you'd pull from a bag. For anyone navigating soy sensitivities, store-bought chips can be a minefield — soybean oil shows up in so many snack foods that reading labels becomes a part-time job. Here, every ingredient is straightforward and easy to verify, so you can snack without second-guessing. The turmeric gives the chips a gorgeous golden hue while adding a subtle earthiness, and the ginger brings just enough warmth to keep things interesting. The key to maximum crispiness is patience — drying the slices thoroughly before frying and letting the chips cool in a single layer makes all the difference. Make a big batch, because these disappear fast.
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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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