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Epicurious

Yuca Chips

3.8

(1)

This recipe is an accompaniment for Avocado Jicama Salsa with Yuca Chips.

Active time: 30 min Start to finish: 30 min

Cooks' note:

·Yuca chips can be made 3 days ahead and kept in an airtight container at room temperature.

Recipe information

  • Yield

    Makes 6 servings

Ingredients

2 to 2 1/2 lb fresh yuca (cassava), trimmed
About 7 cups vegetable oil
Kosher salt for sprinkling
Special equipment: a Y-shaped vegetable peeler; a deep-fat thermometer; a mandoline or other adjustable-blade slicer

Preparation

  1. Step 1

    Peel yuca with vegetable peeler, removing all waxy brown skin and pinkish layer underneath, then cut flesh crosswise into 3-inch sections.

    Step 2

    Heat 1 1/2 inches oil in a 5-quart heavy pot over moderately high heat until it registers 375°F on thermometer.

    Step 3

    While oil is heating, shave as many very thin lengthwise strips as possible from yuca sections with peeler or mandoline.

    Step 4

    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.

TagsSnackSideDinnerDairy FreeGluten FreeNut FreeVeganVegetarianMeal PrepDeep FryGourmet
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