I’ll be honest, yuca chips weren’t something we made in my Cuban family growing up. We made yuca frita and yuca con mojo… but chips? Nah. As an adult, however, that’s definitely changed!

I’ve made these yuca chips a few times and I have to say, I’m hooked. Yuca’s kind of a big deal in Cuban cooking. You’ll typically see it in classics like buñuelos and ajiaco cubano.

These yuca chips, however, are a crunchy snack made from cassava that is super easy to make, just like my malanga chips.

Let me show you how to make them!

Ingredients You’ll Need

• Yuca. Also known as cassava root or yucca, is a starchy root vegetable from the root of the cassava plant. It’s long with brown skin, similar to the skin of Russett potatoes except more waxy/rough. You will find these in the produce section. Learn more about yuca!

• Oil for frying. You can also use another neutral oil with a high smoke point.

• Salt to taste. If you want to add more spices, you can! Just toss about 1 teaspoon of the seasonings of your choice before cooking.

Step-By-Step Instructions

• Peel. First things first, peel the yuca completely until you see the white flesh. Be careful since the flesh can be slippery. You may need to use a paper towel to hold it as you are peeling it for a better grip.

• Cut the peeled yuca in half so it’s easier to slice and place it in cold water to avoid browning.

• Slice. Using a mandoline, slice the yuca into even paper-thin slices (about 1/8-inch thick) then lay them on paper towels to dry.

Deep Frying On The Stove (Recommended)

• In a large skillet, heat 1-2 inches of oil at medium heat (350ºF). Fry the yuca slices in batches (don’t overcrowd the pan) for about 2-3 minutes until they are golden brown. Drain on paper towel-lined plates and immediately season with salt.

In The Air Fryer

• Preheat the air fryer to 360ºF. Place the slices on the air fryer basket and air fry for 8-10 minutes until crispy. Every air fryer is different so keep an eye on it so they don’t burn. Season with salt as soon as they come out of the air fryer.

In The Oven

• Preheat oven to 450ºF. Lay the chips on a parchment paper-lined baking sheet in an even layer. Bake for 5-8 minutes, flip, then bake for another 5 minutes until golden brown. Every oven is different so keep an eye on it so they don’t burn. Season with salt once they’re out of the oven.

Recipe Tips & Variations

• Even, thin slices are key. Make sure you find a yuca root that is the same size all around so the chip slices are evenly in size. Also, make sure they are sliced very thin so they cook evenly.

• Dry the slices. You want the slices to be as dry as possible before frying or the chips don’t get soggy as they cook.

• Spice it up. If you want to add more flavor to the chips, toss the slices with 1 teaspoon of cayenne powder, garlic powder, or whatever spice you’d like before cooking.

Storage Tips

• Transfer the yuca chips to an airtight container and they’ll stay crunchy at room temperature for up to 14 days.