The Perfect Yuca Chip Recipes

10 BEST YUCA RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a yuca recipe in 30 minutes or less!

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.

YUCA CHIPS

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.

SPICED YUCA CHIPS

Steps:

• With a paring knife make a 1/8-inch deep slit down the length of each yuca section and with the aid of the knife pry off the brown and the white layers. In a food processor fitted with the 1-mm. slicing disk slice the yuca crosswise. In a kettle heat 1-1/2 inches of the oil to 375°F. on a deep-fat thermometer. Separating the yuca slices, drop them, 1 at a time, into the oil and fry them in batches, turning them, for 1 to 2 minutes, or until they are pale golden, transferring them as they are fried to paper towels to drain. In a small bowl stir together the chili powder, the salt, and the cayenne and in a large bowl toss the chips with the spice mixture.