|Nutritional Guidelines (per serving)|
If you like making your own potato chips, you’ll enjoy this recipe for making cassava (yuca) chips. They make a great snack for after school or game night.
Cassava chips taste great simply sprinkled with salt, but even better if served with salsa or a dip. For the best possible chips, the slices of cassava (yuca) need to be paper-thin. Using a vegetable slicer or mandolin to keep the slices thin and uniform for proper frying.
- 2 cassava roots (fresh)
- 1 quart water (iced; more or less as needed)
- salt to taste
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 mandolin, 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. Fry in batches if necessary.
Drain the chips on paper towels, sprinkle with salt.
Serve immediately or allow them to cool and store them sealed in plastic bags or airtight container.
You Also Might Like These
Yuca Bread (Pan de Yuca) Recipe: This is a savory cheese bread with a biscuit-like quality made with yuca flour instead of wheat flour. It is traditionally baked in half-moon shapes, but you can bake them into round biscuit shapes, too.
Yuca with Garlic Dressing (Yuca con Mojo) Recipe: This vegan Cuban dish combines citrus, onions, garlic, spices and yuca. It's an alternative to potatoes as a side dish. And, indeed, yuca has been called the "better" white potato by those who are familiar with it.
Cassava Mofongo (Mofongo Yuca) Recipe: Mofongo is traditionally made with unripe or green plantains. A new culinary trend on the islands makes use of yuca in place of the plaintains. The recipe calls for fresh yuca but if that is not available, frozen yuca can be used after it is boiled.
10 Ways to Enjoy Yuca: Cassava or yuca is native to Brazil and is a much-loved essential, starchy, root vegetable in Caribbean cuisine and has been so long before Columbus "discovered" the New World. Here are 10 recipes the variety of ways in which it is prepared.