Vegetarian Cassava Chips

These golden, crunchy chips start with fresh yuca — a starchy root that fries up beautifully in coconut oil, developing a satisfying snap that rivals anything you'd pull from a bag at the store. The seasoning blend of turmeric and ground ginger gives each chip a warm, subtly earthy flavor with just enough complexity to keep you reaching back into the bowl. Peeling and slicing the yuca takes a little patience, but the mandoline makes quick work of it, and getting those slices paper-thin is the real secret to that addictive crunch. Frying in small batches and letting the oil return to temperature between rounds ensures every chip comes out evenly golden rather than greasy or pale. The finishing move — tossing the chips while they're still warm so the seasoning clings — is a small step that makes a big difference. They crisp up even further as they cool, so try to resist eating them straight off the paper towel (good luck with that). Whether you're serving them alongside a dip or snacking straight from the container, these are the kind of homemade chips that make store-bought feel like a serious downgrade.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →