Vegan Cassava Chips
Crunchy, golden, and warmly spiced, these cassava chips are the kind of snack that disappears fast. Fresh yuca gets sliced paper-thin and fried in coconut oil until it turns irresistibly crisp, with a subtle richness that sets it apart from anything you'd pull out of a bag. The seasoning blend of turmeric and ginger gives each chip a gentle heat and a gorgeous golden hue that makes them as beautiful to look at as they are to eat. Because every ingredient here is entirely plant-based, there's no need to squint at labels or worry about hidden dairy or animal-derived additives sneaking into your snack bowl. The technique is straightforward — the key is getting those slices truly dry before they hit the oil, which ensures a satisfying crunch rather than a soggy disappointment. These are fantastic on their own, but they also hold up beautifully alongside dips, salsas, or a squeeze of fresh lime.
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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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