Quick 3-Ingredient Yuca Chips (Cassava Chips)

Ingredients

• 454 g (1 lb)yuca (cassava root)
• for fryingvegetable oil
• to tastesalt

Instructions

1. 1

   Choose even yuca

   Pick a yuca root that is a similar size all the way along so the slices will be even.

2. 2

   Peel the root

   Peel the yuca completely until you reach the white flesh. It can be slippery, so use a paper towel to help you hold it securely if needed.

3. 3

   Cut and soak

   Cut the peeled yuca in half to make it easier to slice, then put it in cold water to help prevent browning.

4. 4

   Slice and dry

   Use a mandoline to cut the yuca into even, paper-thin slices, about 3 mm (⅛ inch) thick. Lay them on paper towels and dry them as thoroughly as possible before frying.

5. 5

   Fry until golden

   Heat 2.5–5 cm (1–2 inches) of oil in a large frying pan over medium heat, to 175°C (350°F). Fry the yuca in batches without crowding the pan for about 2–3 minutes, until golden brown. Drain on paper-towel-lined plates and season with salt straight away. Serve and enjoy.

What are yuca chips?

Yuca, also called cassava, is a starchy root used in many Latin American and Caribbean cuisines. Sliced thinly and fried, it becomes a crisp snack with a flavour and shape reminiscent of potato crisps.

This version keeps things simple: yuca, vegetable oil and salt. Thin, evenly cut slices and thorough drying help them fry up crisp.

Nutrition and macros by portion

The nutrition label shows one serving as written: 181 calories, 2g protein, 43g carbs, 0g fat.

Most of the carbohydrates in a serving come from the starchy yuca, while the frying oil contributes fat and the yuca provides a small amount of protein. Pair a portion with a protein-rich dish and vegetables for a more balanced plate.

Choosing and peeling yuca

Even root: Choose yuca with a fairly uniform thickness so the slices cook at a similar rate.

Secure grip: The peeled flesh can feel slippery. A paper towel can help you hold the root safely as you peel it.

Slice thinly and evenly

Mandoline: Aim for slices about 3 mm (⅛ inch) thick so they can crisp during the short frying time. Use the mandoline carefully and keep the slices as consistent as possible.

Cold water: Place the halved, peeled yuca in cold water while preparing to slice it to help limit browning.

Drying makes a difference

Before frying: Lay the slices on paper towels and pat them dry as thoroughly as possible. Excess surface water can make the oil spit and can interfere with crisping.

Frying in batches

Oil depth: Heat 2.5–5 cm (1–2 inches) of oil in a large frying pan to 175°C (350°F), using medium heat.

Room to fry: Add slices in batches rather than crowding the pan. Fry for about 2–3 minutes, watching for a golden-brown colour, then drain on paper towels.

Season and serve

Salt promptly: Sprinkle on salt as soon as the chips come out of the oil so it adheres to their surface.

Serving ideas: Offer the chips as a snack or alongside a meal. Serve them soon after frying for the best crisp texture.

Recipe notes & tips

• Choose a root with an even thickness so the slices fry at a similar pace.
• Use a paper towel for a steadier grip when peeling slippery yuca.
• Keep the peeled yuca in cold water while preparing to slice it.
• Dry the slices thoroughly before adding them to the hot oil.
• Fry in batches so the pan is not crowded.
• Season the chips immediately after draining.

Variations

• Garlic salt: Season the hot chips with garlic salt instead of plain salt.
• Chilli seasoning: Add a pinch of chilli to the salt for a spicy finish.
• Herb salt: Mix finely chopped dried herbs into the salt before seasoning.
• Citrus finish: Add a little finely grated lime zest to the salt for a bright note.

Common mistakes to avoid

• Uneven slices: Cut the yuca as consistently as possible so thinner pieces do not brown much faster.
• Wet slices: Pat them thoroughly dry before frying to reduce splattering and help them crisp.
• Crowded pan: Fry in batches, since piling in too many slices can prevent even frying.
• Oil too cool: Bring the oil to 175°C (350°F) before frying so the chips can turn golden in about 2–3 minutes.
• Late seasoning: Salt the chips as soon as they come out of the oil so the seasoning sticks.

How to store

These chips are best eaten fresh, while crisp. If needed, store cooled leftovers in an airtight container at room temperature for up to 1 day; re-crisp briefly in a hot oven, though their texture may not be quite as good as freshly fried.

Frequently asked questions