Brazilian Yuca Chips (Cassava Chips)
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Brazilian Yuca Chips (Cassava Chips)
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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.
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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
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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.
- 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.
- 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.
- 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.
- 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.
Nutrition Information
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Serving
1serving
Calories
362kcal
(18%)
Carbohydrates
79g
(26%)
Protein
3g
(6%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Sodium
320mg
(13%)
Potassium
573mg
(16%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
159IU
(3%)
Vitamin C
42mg
(47%)
Calcium
43mg
(4%)
Iron
1mg
(6%)
Zinc
1mg
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 362 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 362kcal | 18% |
| Carbohydrates | 79g | 26% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 320mg | 13% |
| Potassium | 573mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 159IU | 3% |
| Vitamin C | 42mg | 47% |
| Calcium | 43mg | 4% |
| Iron | 1mg | 6% |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
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