Crunchy, Golden & Naturally Addictive — for a snack that’s satisfyingly crisp and full of earthy flavor, Cassava Crisps are a standout alternative to traditional chips. Made from thinly sliced cassava root and lightly seasoned, these golden rounds deliver a delicate crunch with a subtly nutty sweetness. Whether baked, fried, or air-fried, Cassava Crisps are a naturally gluten-free treat that’s as versatile as it is irresistible.
What makes Cassava Crisps special is their texture—light and shatteringly crisp on the outside, with a gentle chew at the center. Cassava’s natural starchiness gives them a unique snap, while a touch of salt or spice enhances their savory edge. Whether served plain, dipped in salsa, or dusted with chili-lime seasoning, Cassava Crisps are a snack that satisfies every craving.
The first time I made Cassava Crisps, I was amazed at how quickly they crisped up—just a few minutes in hot oil or the oven, and they transformed into golden, crunchy rounds. The flavor was clean and comforting, with just enough sweetness to keep me reaching for more. Since then, Cassava Crisps have become a go-to for snacking, entertaining, and even topping soups and salads.
Now, I prepare Cassava Crisps regularly for movie nights, lunchbox snacks, or as a crunchy side to tropical mains. Whether paired with guacamole, hummus, or a tangy vinegar dip, Cassava Crisps always deliver that perfect bite.
Table of Contents
Why You’ll Love Cassava Crisps
- Crispy, Crunchy Texture – Thin slices that shatter with every bite
- Naturally Gluten-Free – Made from cassava root, no grains needed
- Mildly Sweet & Nutty Flavor – A unique twist on classic chips
- Quick & Easy to Make – Just slice, season, and crisp
- Perfect for Snacking or Sharing – A crowd-pleasing favorite
Health Benefits of Cassava Crisps
- Rich in Resistant Starch – Supports gut health and satiety
- Naturally Vegan & Grain-Free – Great for diverse dietary needs
- High in Vitamin C & Potassium – Boosts immunity and heart health
- Customizable Seasonings – Control salt, spice, and oil levels
- Clean, Whole Ingredients – No preservatives or additives
When to Make Cassava Crisps
- Afternoon Snack Cravings – Light, crunchy, and satisfying
- Party Platters & Appetizers – A fun, gluten-free chip option
- Lunchbox Additions – A wholesome swap for processed chips
- Tropical-Themed Meals – Pairs beautifully with island flavors
- DIY Snack Projects – A fun, hands-on kitchen activity
Chef’s Notes: Cassava Crisps
• Soak for superior crunch – A 15-minute soak washes away starch and ensures airy, glassy chips that stay crisp.
• Use a sharp mandoline – Uniform, paper-thin slices fry evenly and prevent chewy centers or undercooked spots.
• Keep cassava submerged – After slicing, fry promptly to avoid oxidation, which can darken the chips pre-fry.
• Dry thoroughly before frying – Moisture + hot oil = spatter city. Blot slices well for a safer, cleaner crisp.
• Mind your oil temperature – Aim for a steady 350°F to lock in texture without oil-logging or charring the crisps.
• Fry in small batches – Overcrowding lowers oil temp and leads to uneven color and soggy edges. Keep the pan roomy.
• Season while hot – Chips straight from the fryer hold seasoning best. Toss quickly for even flavor coating.
• Add regional flair – Finish with curry leaf dust, garam masala, or even crushed fennel seeds for a flavor twist.
• Double up for storage – These stay crispy in an airtight container for 3–5 days—perfect for midweek snacking.
• Pair with bold dips – Try spicy green chutney, garlic yogurt, or mango-lime salsa to brighten and balance the heat.
Cassava Crisps
4
servings15
minutes30
minutes360
kcal15
minutes1
hourGet ready to crunch into golden, ultra-crispy cassava crisps that rival any store-bought chips. Feeling the heat? These Indian-inspired snacks soak, slice, and fry their way to perfection in under an hour—no fuss, no frills. It’s the kind of snack that’ll have your friends begging for more, and you’ll feel like you’ve just stepped into a five-star kitchen. Let’s make snack time legendary!
Ingredients
- Cassava Soak
16 oz peeled cassava about 2 medium roots, quartered and rinsed
4 cups cold water to cover roots for soaking
- Frying Medium
2 cups high-heat oil canola or sunflower, for deep-frying
- Seasoning Blend
1 tsp fine sea salt or to taste
½ tsp ground red chili powder or smoked paprika
- Alternative Ingredients
Tapioca pearls use instead of fresh cassava for a similar texture
Sweet potato swap for cassava to add natural sweetness
Peanut oil alternative high-heat oil for frying
Kosher salt in place of fine sea salt
Cayenne pepper substitute for red chili powder
Avocado oil another neutral-flavored frying oil
Smoked paprika for milder heat and smoky aroma
Directions
- Preparation Soaking – Begin by slicing off the cassava skins and cutting the tubers into quarters (approx. 5 minutes). Rinse each piece under cold water and immerse in a bowl of 4 cups cold water. Soaking helps remove excess starch and yields patently crisp chips (rest for 15 minutes).
- Drying Heating – Drain the cassava pieces and pat completely dry with a clean kitchen towel (approx. 3 minutes). Meanwhile, heat 2 cups of oil in a cast iron skillet over medium-high heat until it reaches 350°F (about 5 minutes). An instant-read thermometer ensures optimal frying temperature.
- Slicing Frying – Using a mandoline slicer, thinly shave each soaked cassava quarter directly over the hot oil (approx. 12 minutes total). You’ll hear an energetic sizzle—once bubbling subsides, stir gently and maintain medium flame. Optional: fry in small batches to prevent overcrowding and uneven cooking.
- Seasoning Serving – When chips turn light golden, remove with a slotted spatula and drain on paper towels (approx. 2 minutes). Immediately sprinkle with sea salt and chili powder, tossing to coat evenly. Serve warm for maximum crunch!
Equipment
- cutting board
- chef’s knife
- mandoline slicer
- Cast Iron Skillet
- silicone spatula set
- Mixing bowls
- measuring cups and spoons
Notes
- • Choose firm, blemish-free cassava for the best slicing experience.
• Serve these crisps with yogurt-mint dip, tangy tamarind chutney, or a simple garlic aioli.
• For extra zing, toss chips in lime zest and chaat masala after frying.
Nutrition Facts
- Serving Size: 1g
- Calories: 360kcal
- Fat: 25g
- Saturated Fat: 3g
- Trans Fat: 0g
- Polyunsaturated Fat: 10g
- Monounsaturated Fat: 10g
- Cholesterol: 0mg
- Sodium: 200mg
- Potassium: 330mg
- Carbohydrates: 34g
- Fiber: 2g
- Sugar: 2g
- Protein: 1g
- Vitamin A: 0IU
- Vitamin C: 5mg
- Calcium: 20mg
- Iron: 0.6mg
FAQs: Cassava Crisps
Can I bake these instead of frying?
Yes. Arrange slices on a parchment-lined tray, lightly brush with oil, and bake at 375°F for 15–20 minutes, flipping once halfway.
Is cassava the same as yuca?
Yes. Cassava and yuca are different names for the same root—just be sure to use the sweet variety, not bitter wild strains.
Do I have to peel the cassava first?
Absolutely. The skin is fibrous and slightly toxic raw—always peel thoroughly before slicing.
Why soak the cassava before slicing?
Soaking pulls out excess starch, which results in a lighter, crunchier chip that doesn’t gum up during frying.
What oil is best for frying?
Neutral, high-smoke point oils like canola, sunflower, grapeseed, or peanut oil work best for crisping without flavor interference.
How spicy are they?
You control the heat—adjust chili powder to taste or swap for milder options like paprika or smoky chipotle.
Can I store them for later?
Yes. Cool completely and store in an airtight container at room temperature for 3–5 days. Avoid humid environments.
Can I reuse the frying oil?
Yes—strain after cooling and reuse it once or twice for savory snacks. Discard if cloudy or smells burnt.
What if I don’t have a mandoline?
A very sharp knife and steady hand will work, though the slices may be thicker and less uniform.
Are these chips gluten-free?
Yes. Cassava is naturally gluten-free and grain-free, making these crisps perfect for special diets.
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