Walnut Free Cassava Chips
Crispy, golden, and seasoned with a warm blend of turmeric and ginger, these cassava chips deliver serious snack energy with nothing but clean, simple ingredients. Yuca has a naturally dense, starchy texture that fries up beautifully in coconut oil, giving you that satisfying crunch you want from a chip without any of the processed additives hiding in store-bought bags. For anyone navigating tree nut allergies or sensitivities, packaged snacks can be a minefield of shared-facility warnings — making a homemade batch like this a genuinely stress-free alternative. The seasoning is subtle but layered, with the earthiness of turmeric and a gentle heat from the ginger that makes it hard to stop at just one handful. The key technique here is patience: drying the slices thoroughly before frying and letting the oil return to temperature between batches ensures every chip comes out crisp rather than greasy. They keep well in an airtight container, so you can make a full batch and snack on them for days.
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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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