Baked Yuca Chips with Coconut Aminos
Author: Urban Paleo Chef
Baked Yuca Chips are the perfect blank-slate side dish to accompany a rich meal and served with a strong sauce!
  • 1 large Yuca Root
  • Coconut Aminos (or other sauce)
  1. Peel the yuca.
  2. Slice it into 3-4 inch long sections, then cut 1 inch by ½ inch (approximately) chips out of those 3-4 inch slices.
  3. Boil the chips in water for 5-10 minutes.
  4. Pre-heat the oven to 425 (F).
  5. Remove from the water and let dry for 5 minutes, then place on a silicone baking mat (will also work with wax paper, parchment paper, or tin foil) and bake for 20 minutes.
  6. Flip the chips after 10 minutes of bake time.
  7. After baking, dribble some Liquid Coconut Aminos over each Yuca Chip individually, making sure that you have pretty good coverage.
  8. Now serve and enjoy!
Thickness of the Chips:
It's perfectly OK if these are larger than that - they'll be great up to about 2 inches wide, and 1 inch thick.
Dribble the Coconut Aminos:
The sooner you start after baking, the better. The hot, dry yuca chips will soak in the flavor of the liquid coconut aminos. The end result will be a delicious combination of the yuca texture and the coconut aminos flavor.

Alternate dips:
This will work great with the Cilantro Sauce that I have linked in the article above. Similarly, this will go well with any Olive Tapenade, and nearly any salsa, chutney, or spread. Enjoy it!
Recipe by Urban Paleo Chef at