Yeast 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. Fresh yuca gets sliced thin and fried in coconut oil until it reaches that perfect shatter-crisp texture that store-bought chips always promise but rarely deliver. Because the entire recipe is built around a starchy root vegetable and a handful of pantry spices, there's no leavening, no fermented ingredients, and nothing that could sneak yeast into the mix — making this a genuinely safe and delicious option for anyone navigating that restriction. The turmeric gives each chip a beautiful amber hue and a subtle earthiness, while the ginger adds just enough warmth to keep things interesting. Patting the slices completely dry before frying is the small step that makes a big difference, ensuring you get crunch rather than steam. Let them cool for a few minutes after seasoning and they firm up even further, making them ideal for dipping or eating straight from the bowl.
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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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