Best Spiced Yuca Chips Recipes

THE PERFECT YUCA CHIP!

Steps:

• With a sharp knife or vegetable peeler, remove bark-like peel from fresh yuca. (See: How to Peel Fresh Yuca)
• Cut peeled yuca in half horizontally, and soak in a bowl of water for 20 minutes. (This step further removes any remaining linamarin, which will otherwise be eliminated during frying.) Discard water.
• If you have a mandoline, put it on the thinnest setting and choose a straight V-blade. Slice peeled yuca into circles, or from top to bottom for long, chips. If you don't have a mandoline, yuca can be thinly sliced with a vegetable peeler, or very sharp knife. The thinner the slice, the crispier the chip!
• Place about an inch of avocado oil on the bottom of a large frying pan and heat on high.
• Once hot, place yuca slices into oil - do not overlap. (The oil is hot enough when the first yuca slice sizzles upon entering oil.) It works best to pan fry in batches, as chips cook very quickly. *Be careful not to get splattered by hot oil!
• Pan fry for about 1 minute, until yuca begins to brown and curl up at the edges. Depending on the amount of oil in the pan, flipping the chips halfway through may be needed to ensure even browning on both sides. Yuca chips cook very quickly so keep a constant eye on the pan.
• Once browned, remove yuca chips using a metal mesh skimmer or slotted spatula, allowing excess oil to drain back into the pan. (The hot oil might melt plastic utensils.)
• Place chips on paper towel to absorb excess oil.
• Immediately sprinkle with pink Himalayan Sea Salt and a pinch of pepper - to taste.
• Variation: Immediately sprinkle with Trader Joe's Onion Salt and pink Himalayan sea salt - to taste.
• Enjoy!!

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.

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.

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.

AVOCADO JíCAMA SALSA WITH YUCA CHIPS

Steps:

• Stir together all ingredients and season with salt.