Wheat Free Cassava Chips
Crunchy, golden, and seasoned with a warm blend of turmeric and ginger, these cassava chips deliver everything you want from a satisfying snack — without a trace of wheat in sight. Fresh yuca is the star here, sliced paper-thin and fried in coconut oil until it turns beautifully crisp at the edges. Because the whole recipe is built around a naturally grain-free root vegetable, there's no substitution gymnastics required and no label-reading stress about hidden flour or starch fillers. The turmeric gives each chip a gorgeous amber hue while the ginger adds just enough warmth to keep things interesting beyond a basic salted chip. Frying in small batches and letting the chips cool on the counter is the real secret — they firm up into that satisfying snap as they rest. These are the kind of snack you make once and immediately want to have on hand at all times, whether you're dipping them, piling them alongside a sandwich, or eating them straight off the tray.
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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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