Need a fun snack? Try our crispy, Brazilian-inspired yuca chips with lime zest and spices for a naturally gluten-free treat that’s fun and easy to make!
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Today we are making another Brazilian-inspired dish that brings back warm memories of my childhood. Yuca chips (cassava chips) are a fun, crispy snack that will quickly become one of your favorites.
Yuca, known as mandioca in Brazil, is a starchy root vegetable with a mild, nutty flavor. Growing up in Brazil, mandioca was a staple in our home and cuisine. From yuca fries to chips to flour, this versatile ingredient is deeply rooted in Brazilian culture and cuisine.
Our yucca chips are best when fried in avocado oil, but you can also bake or air-fry them. While frying yields the crispiest results, the other methods still offer a delicious and healthier snack. My kids love this crunchy treat, especially with the Brazilian-inspired spices and a hint of lime. This recipe is part of a series inspired by my Brazilian childhood. If you love the flavors of yuca, be sure to try our yuca fries, they pair well with our Brazilian Rice and Beans. And if you need some dairy-free recipes check out our dairy-free Brazilian cheese bread (pão de queijo) or dairy-free brigadeiro (Brazilian truffle).
🥳Why You'll Love This Recipe
- Fun Crispy Perfection: These yuca chips are perfectly crispy.
- Brazilian Flavors: Bring a taste of Brazil to your kitchen, inspired by traditional flavors and my own childhood memories.
- Dietary-Friendly: Naturally gluten-free and dairy-free, making them suitable for various dietary restrictions.
- Versatile Cooking Methods: You can fry, bake, or air-fry these cassava chips, ensuring a fun and easy snack regardless of your preferred method.
🧠Nutrient Highlight
As a mom with a PhD in health science, I am always looking at the health benefits of the recipes I create for my family, especially in ways that can help support brain health and function. Here are a few reasons why I love yuca:
- Naturally Gluten-Free: Mandioca is safe for those with celiac disease or gluten sensitivity.
- Rich in Fiber: Yuca is high in dietary fiber, which promotes healthy digestion, helps regulate blood sugar levels, and helps you feel full longer (1, 2, 3).
- High in Carbohydrates: Provides energy to keep you active throughout the day (1).
- Rich in Vitamins and Minerals: Yuca contains several important vitamins and minerals, including vitamin C, which supports the immune system and acts as an antioxidant, and folate, which is important for cell growth and metabolism (2, 4).
- Lower Fat Absorption: Studies have shown that yuca starch can act as a barrier to fat, potentially reducing fat absorption during frying, making these chips a healthier option (1).
🥔Ingredients
Our Brazilian-inspired yuca chips, or cassava chips, are made from simple ingredients that are naturally gluten-free and dairy-free, making them a delicious snack option for everyone. Here is what you'll need:
- Yuca (Cassava) Root: Look for evenly shaped yuca roots to give you evenly sized chips. I used fresh yuca roots because of their starchy texture and mild flavor, which make them a perfect base for our crispy chips. If you have leftover yuca, be sure to make our yucca fries next!
- Avocado Oil: This oil is perfect for frying due to its high smoke point and healthy fatty acid profile. (If you plan to bake these, then you will use 2 tablespoon of Olive Oil instead)
- Lime Zest: I love adding lime zest for its fresh, citrusy note that brightens up these chips.
- Lime Juice: I only add a squeeze of lime juice to enhance the overall flavor.
- Paprika: Adds a smoky flavor and a pop of color to our yucca chips.
- Garlic Powder: Infuses the chips with a deep, savory taste.
- Dried Oregano: Provides a hint of earthy, herbal flavor.
- Salt: Essential for bringing out the flavors of our cassava chips.
Full quantities can be found in the recipe card below.
🍠Substitutions
Sometimes, certain ingredients might not be readily available, but you can still make delicious yuca chips with these simple substitutions:
- Fresh Yuca Root: If you can't find fresh yuca, look in the freezer section. Alternatively, you can use plantains for a similar texture and taste (skip the soak). Plantain chips are a great alternative and are also naturally gluten-free.
- Avocado Oil: While avocado oil is my preferred frying oil, you swap it out for another high-heat oil like coconut oil or canola oil.
- Paprika: Swap with smoked paprika for a deeper, smoky flavor. Or, if you prefer a bit of heat, use cayenne pepper instead.
- Lime Zest and Juice: Lemon zest and juice can be used in place of lime for a slightly different citrus note.
👩🏽🍳Step-By-Step Instructions
Step 1: Preparing the Yuca
Start by cutting off the ends of the yuca. Depending on how long they are, you may want to cut them in half to make them easier to work with. Using a sharp knife or vegetable peeler, peel the yucca root carefully, ensuring all the tough outer skin is removed.
Step 2: Slice your Yucca
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.
Step 3: Soak
Soak your slices in cold water for about 10 minutes. Then dry them very well. It is very important that they are dry. I like to use a salad spinner or a clean kitchen towel to dry them.
Step 4: Prep Seasoning Mix
In a small bowl, combine the paprika, garlic powder, onion powder, dried oregano, and salt. Be sure not to add the lime zest or juice.
Step 5: Frying Method
In a deep frying pan, heat avocado oil to 375°F (190°C). Fry the yucca 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 drain on paper towels to remove excess oil.
Baking Method
If you prefer to bake your yuca chips, preheat your oven to 425°F (220°C). In a large bowl, toss the yucca slices with olive oil until evenly coated. Spread the yucca 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.
Step 6: Season
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.
Chef Tip: If you wait until the chips have cooled off, the seasoning mix will not stick to the chips. So make sure you do this right away.
Step 7: Serve
Sprinkle the chips with fresh cilantro or dip them into your favorite salsa. Enjoy these Brazilian-inspired yucca chips as a delightful, crunchy snack or side dish.
💡Recipe Tips
I love making yuca chips and they are relatively simple to make. But here are some personal tips that I have learned over the years when making these:
- Aim for Similarly Sized Chips: For even cooking, use a mandoline to slice yuca into thin, uniform pieces. If using a knife, aim for consistency to avoid burning or undercooking.
- Don't Skip the Soak: Soak slices in cold water for 10 minutes to remove excess starch, then dry thoroughly.
- Dry your Slices: Make sure your yuca slices are dry. A salad spinner works great for this.
- Seasoning Tip: Season chips right after frying or baking while they’re still hot. The residual oil helps the seasoning stick better. Toss them well to ensure even coverage.
- Fry in Small Batches: Fry in small batches to keep the oil temperature high. Overcrowding the pan lowers the temperature and results in soggy chips.
🍴Recipe Variations and Leftover Ideas
Get creative with your yuca chips by trying these variations (our favorite is the spicy version):
Spicy Yuca Chips: For a spicy kick, add a pinch of cayenne pepper or chili powder to the seasoning mix.
Salt & Vinegar Yuca Chips: For a more salty snack version, skip the spices and toss your chips with salt and a splash of vinegar.
Cheesy Yuca Chips: Sprinkle nutritional yeast (or grated parmesan) over the chips after baking or frying for a cheesy flavor.
🥡How To Store This Recipe
To keep your yuca chips fresh and crispy, make sure they are completely cool before storing them. Store the chips in an airtight container at room temperature. A zip-lock bag or a resealable plastic container works well, they should stay fresh for up to a week.
❔Recipe FAQ
Yes, you can use frozen yuca. Thaw it completely and make sure to dry it well before slicing and cooking to avoid excess oil splatter.
To avoid excess oil, make sure the yuca slices are completely dry before frying. Also, fry them in small batches and use a slotted spoon to drain the excess oil from the chips before transferring them to a paper towel-lined plate.
Absolutely! Prepare them the same way as for oven baking (in recipe instructions). Then preheat your air fryer to 375°F (190°C), place the yuca slices in a single layer, and cook for about 10-15 minutes, shaking the basket halfway through. This method uses less oil and still gives you crispy chips.
🌟 Loved this yucca chip recipe? Let’s connect! I’d be thrilled if you could leave a star rating, share this recipe, or comment below. Or come chat with me on Facebook or Instagram! Your feedback helps support and improve AtMyTable and helps others discover new favorites.
🥣More Brazilian Dishes
If you loved these cassava chips and are looking for more Brazilian-inspired recipes, be sure to check out these (our air fryer yuca frita (cassava fries) are delish):
📖 Recipe
Brazilian Yuca Chips (Cassava 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
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
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
📝Information Source
- Vargas-Aguilar, P. (2016). Flours and starches made from cassava (yuca), yam, sweet potatoes and ñampi: functional properties and possible applications in the food industry. Revista Tecnología en Marcha, 29, 86-94.
- USDA FoodData Central. Cassava, Raw. Accessed June 5, 2024.
- Infante, B., García, O., & Rivera, C. (2013). Characterization of dietary fiber and pectin of cassava bread obtained from different regions of Venezuela. Revista chilena de nutrición, 40(2), 169-173.
- Grosso, G., Bei, R., Mistretta, A., Marventano, S., Calabrese, G., Masuelli, L., ... & Gazzolo, D. (2013). Effects of vitamin C on health: a review of evidence. Front Biosci (Landmark Ed), 18(3), 1017-29.
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