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This is ridiculous. It’s March. I’m ready for spring. I’m ready for sunshine, and shorts, and flip flops, and Barton Springs. Is that so much to ask, weather gods?

I think not. So in the spirit of spring/summer that is taking way to long to get here, I present you Crispy Yucca Chips from my friend Amanda Munden.

Yucca (also known as Cassava) root is a starchy root vegetable that is rich in carbohydrates.┬áIf you’re looking for a new crag snack, these yucca chips are the perfect source of carbohydrates for training and climbing days.

For more specific information on climbing nutrition, check out my Rock Climbing Nutrition eBook!

Try them out, and let me know what you think!

Crispy Yucca Chips

By Amanda Munden of

Makes 25-35 chips


  • 1 large yucca root/cassava, peeled and thinly sliced (using a mandoline is preferable)
  • 1 cup oil of choice
  • Sea salt (to taste)


  1. In a large, heavy-bottom pot, heat the oil to 350 degrees F.
  2. Meanwhile, peel and slice the yucca root.
  3. Fry in batches of about 20, depending on size of the pot. Just be careful not to overcrowd!
  4. Fry for about 3 minutes until slightly golden. Use a slotted spoon to remove and drain on paper towels.
  5. Salt immediately and serve hot.

Note: If you want to make these yucca chips with ceviche, check out Amanda’s recipe here.

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