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Crisp Fried Yucca Root Chips
Yucca (also known as manioc or cassava) is a white, starchy tropical vegetable that is widely grown and consumed in Africa, Asia, Latin America and the Caribbean. In many countries, yucca is a dietary staple usually eaten boiled, steamed, and in flour form as thickeners or additional ingredients for noodles, cakes, and pastries. Another use for yucca that is becoming increasingly popular is the production of yucca chips by many food companies. Similar in appearance and taste to potato chips, except a little sweeter, yucca chips are entering the market as a healthy alternative to other snack foods.
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- 1 1/2 - 2 lbs. Yucca Root, peeled & sliced 1/8" thick
- 2-3 cups Vegetable Oil for frying
- To Taste - Salt & Pepper
- To Taste - Chili Powder & Cumin Powder to dust chips for seasoning (optional)
- Peel the Yucca Root. Then cut into slices (chips) no more than 1/8th to 3/16th inch thick.
- Place chips in ice water for ½ to 1 hour and then remove and pat dry.
- Heat oil to 360º F to 375º F.
- Add yucca chips and fry until crisp.
- Remove with a slotted spoon or strainer and allow to drain on absorbent paper towels.
- Sprinkle with salt and pepper and optionally chili powder and/or cumin to taste.
- Serve warm.
Nino Salvaggio http://www.ninosalvaggio.com/