Brazilian Yuca Chips (Cassava Chips)
Need a fun snack? Try our authentic Brazilian-style yuca chips. They feature fresh yuca with a hint of lime zest and spices for the ultimate crispy, easy-to-make snack. Fried, baked, or air-fried, this crunchy snack is naturally gluten-free and is a fun alternative to traditional potato chips.
Ingredients
- 2 yuca root large
- avocado oil
- 1 teaspoon dried oregano
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon lime zest
- ½ teaspoon lime juice
Step-By-Step ImagesScroll back for process images and recipe tips!
Instructions
- Prepare the Yuca: Cut off the ends of the yuca. Depending on their length, you may want to cut them in half to make them easier to work with. Using a sharp knife or vegetable peeler, peel the yuca root carefully, ensuring all the tough outer skin is removed.2 yuca root
- Slice the Yuca: Using a mandoline or a sharp knife, slice the yuca into thin, even chips. Wear a safety glove or guard when using a mandoline, or be extra cautious with a sharp knife as the yuca can get slippery after peeling.
- Soak the Slices: Soak your slices in cold water for about 10 minutes. Then dry them very well using a salad spinner or a clean kitchen towel.
- Prep the Seasoning Mix: In a small bowl, combine the paprika, garlic powder, onion powder, dried oregano, and salt.1 teaspoon dried oregano, ½ teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon salt
- Frying: Heat avocado oil in a deep frying pan to 375°F (190°C). Fry the yuca slices in small batches, ensuring they don’t overlap, until golden and crispy, about 2-3 minutes per batch. Remove with a slotted spoon and place into a bowl for seasoning.
- Season the Chips: While the chips are still hot, toss them in a large bowl with the seasoning mix, lime zest, and a squeeze of lime juice. Then lay them in a single layer on a baking sheet to cool.½ teaspoon lime zest, ½ teaspoon lime juice
- Serve: Sprinkle the chips with fresh cilantro and serve warm. Enjoy these Brazilian-inspired yuca chips as a delightful, crunchy snack or side dish.
Notes
Baking Method: Preheat your oven to 425°F (220°C). In a large bowl, toss the yuca slices with olive oil until evenly coated. Spread the yuca slices in a single layer on a baking sheet lined with parchment paper. Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.
Storage: Store completely cooled yuca chips in an airtight container at room temperature. They will stay fresh and crispy for up to a week.
Storage: Store completely cooled yuca chips in an airtight container at room temperature. They will stay fresh and crispy for up to a week.
Nutrition
Serving: 1servingCalories: 362kcalCarbohydrates: 79gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 320mgPotassium: 573mgFiber: 4gSugar: 4gVitamin A: 159IUVitamin C: 42mgCalcium: 43mgIron: 1mgZinc: 1mg
Tried this recipe? I’d love to hear how it turned out in the comments !