The Perfect Yuca Chip Recipes
CASSAVA CHIPS (YUCA CHIPS)
Steps:
- Gather the ingredients.
- Slice off about a half-inch from each end of the cassava (yuca) root.
- Peel the brown bark-like skin from the root.
- With a vegetable slicer or mandoline , slice the root into thin rounds (about 1/8 inch or less). You can use the straight blade or crinkle-cut blade.
- Put the slices into the ice water right away and allow them to steep for 45 minutes.
- Remove the slices from the water.
- Drain and dry on paper towels. (You do not want them to be wet when you put them in hot oil.)
- Fry in hot oil at 370 F until lightly brown and crisp. Don't crowd the fryer . Instead, fry in batches if necessary.
- Drain the chips on paper towels and sprinkle with salt .
- Serve immediately or allow the chips to cool and store them sealed in plastic bags or an airtight container.
- Enjoy.
Nutrition Facts : Calories 324 kcal, Carbohydrate 39 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 1 g, Sodium 169 mg, Sugar 2 g, Fat 18 g, ServingSize 2 to 4 servings, UnsaturatedFat 0 g
YUCA CHIPS
This recipe is an accompaniment for [Avocado Jicama Salsa with Yuca Chips](/recipes/recipe_views/views/106561). Active time: 30 min Start to finish: 30 min
Yield Makes 6 servings
Number Of Ingredients 4
Steps:
- Peel yuca with vegetable peeler, removing all waxy brown skin and pinkish layer underneath, then cut flesh crosswise into 3-inch sections.
- Heat 1 1/2 inches oil in a 5-quart heavy pot over moderately high heat until it registers 375°F on thermometer.
- While oil is heating, shave as many very thin lengthwise strips as possible from yuca sections with peeler or mandoline.
- Fry yuca strips a handful at a time, stirring and turning with a slotted spoon, until golden, 30 to 45 seconds, transferring to paper towels to drain. Sprinkle immediately with kosher salt.
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