Best Yuca Chips Recipes

Avocado Jícama Salsa with Yuca Chips image

Time 30m

Yield Makes about 3 cups

Number Of Ingredients 8

2 firm-ripe California avocados, pitted, peeled, and cut into 1/4-inch dice
6 oz jicama, peeled and cut into 1/4-inch dice (1 1/2 cups)
1 small red onion, finely chopped
1/3 cup finely chopped fresh cilantro
2 fresh serrano chiles, minced (including seeds)
1/4 cup fresh lime juice
2 tablespoons olive oil
Accompaniment: yuca chips

Steps:

Yuca Chips image

Yield Makes 6 servings

Number Of Ingredients 4

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

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 image

Number Of Ingredients 4

2-1/2 pounds fresh yuca (cassava,available at most Hispanic produce markets), cut into 4-inch sections
1 tablespoon chili powder
3/4 teaspoon salt
a pinch of cayenne

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.