Yuca Chips
Cooked until perfectly crispy and golden brown are these Yuca Chips. The perfect snack to whip up fast.
Servings: 4
Calories: 101kcal
Ingredients
- 1 ½ pounds fresh yuca
- ½ teaspoon salt
- 2 cups oil
Instructions
- Cut the ends of the yuca, make a line in the middle ad peel it by slowly removing the skin with a knife. Rinse it and dry it.
- With the aid of a mandoline, slice the yuca to about ⅛ of an inch or on the thinest setting possible.
- Separate the slices and place them on paper towels to dry.
- Add the oil to a big pot over medium-high heat (about 375° F). Add the yuca slices by sprinkling them in to avoid having a bunch of them stick together.
- As soon as you put the slices in the oil stir everything around to prevent them from sticking to each other. Do this for 2 minutes or until your chips have a golden brown color.
- Remove them from the oil into a bowl with a paper towel to drain. Seasoned immediately and serve.
Notes
Always use fresh yuca not frozen. Fresh works best for this recipe.
You can cut the chips in 3 different ways
- Use a mandolin in the smallest setting.
- A food processor with a disk attachment.
- With a sharp knife cut the chip into ⅛ inch - as thick as a quarter.
- A vegetable peeler for paper thin like chips.
- Frying the same way as the recipe.
- Air-frying at 360° F for 10 minutes.
- Baked in the oven at 350° F for 35 minutes.
Nutrition
Calories: 101kcal | Carbohydrates: 22g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.01g | Sodium: 153mg | Potassium: 154mg | Fiber: 1g | Sugar: 1g | Vitamin A: 7IU | Vitamin C: 12mg | Calcium: 9mg | Iron: 0.2mg
