Better than Cheetos, these yuca chips recreate that irresistible “cheesy” flavor you love with a Paleo twist!
Flavorful, cheesy, and extremely crispy, these yuca chips are the perfect alternative to processed snacks. Simple to make, they include a “cheesy” spice blend that’s naturally gluten-free and dairy-free. Plus, they make a great on-the-go snack for healthy munching throughout the day.
Using yuca (aka the root of a cassava plant), you can bake up thin, crispy chips in your oven, without needing to fry. As for the seasoning, we’ll be using nutritional yeast, paprika, garlic powder, and minced onion to achieve that addictive cheesy flavor!
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When prepping the yuca, using a mandoline slicer produces the thinnest chips and best results. If you don’t own a mandoline slicer, you can use a very sharp knife to slice the yuca into the thinnest slices possible. The thinner the slice, the crispier the chip will be.
To get started, toss the yuca slices with melted coconut oil and spread them in a single layer onto a prepared baking sheet. Bake them for 15 minutes, tossing them once halfway through. This will ensure they cook evenly and crispy.
While the chips are baking, blend the nutritional yeast, ground paprika, garlic powder, minced onion, and salt together into a fine powder. Place the baked chips in a large mixing bowl and sift the spice mixture over the baked chips. Toss until the chips are fully coated and enjoy immediately. You can also keep them stored in an airtight container for up to three days.
Cheesy Baked Cassava Chips
Cheesy Baked Cassava Chips
- Large baking sheet
- Parchment paper
- Large mixing bowl
- Mandoline slicer
- 4 cups yuca, peeled and sliced into ⅛-inch rounds
- 4 T melted coconut oil
- ¼ cup nutritional yeast
- 1 T ground paprika
- 1 T garlic powder
- 1½ T minced onion
- ½ t salt
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- In a large mixing bowl, toss the yuca slices with the melted coconut oil, and place them in a single layer onto the prepared baking sheet (If necessary, bake the slices in a few batches).
- Bake the yuca slices for 15 minutes, tossing halfway to ensure they are cooked evenly. You’ll want them to appear crispy and golden brown.
- While the chips are baking, place the nutritional yeast, ground paprika, garlic powder, minced onion, and salt in a blender and pulse until you get a fine powder.
- Once the yuca chips are fully baked, place them into a large bowl and sift the spice mixture over the chips. Toss well until the chips are evenly covered.
- Serve immediately or keep in an airtight container for up to three days.
(You’ll Also Love: Crunchy Cinnamon Pear Chips with Whipped Coconut Dip)