If you’re like me and like potato chips, you’ll love these Yuca Chips also known as cassava chips. They’re made only with yuca root, frying oil, and a little bit of salt in 15 minutes or less!
I grew up eating plantain chips (platanutres), then as an adult experimented with making malanga chips, and yuca chips and fell in love.
If you’re wondering what yuca is? It is a delicious root vegetable that It’s long, with a hard flaky brown skin on the outside that you don’t eat.
It is delicious and used a lot in many Puerto Rican recipes like Puerto Rican yuca en escabeche recipe, and yuca dough alcapurrias.
The yuca chips taste like potato chips but are a bit thicker and crispier. They are perfect for snaking or as party food on a game night.
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Why This Recipe Works
- This is a healthier yuca chip version than the pre-packaged ones.
- Perfect to use for scooping dips or sauces like a creamy garlic cilantro sauce.
Recipe Ingredients
You can buy yuca or cassava in most big brands supermarkets. Also in Latin, Asian, or African markets. Buy fresh cassava as it will work best in this recipe and make sure is hard to the touch when buying.
- Yuca- I used 1 ½ pounds of fresh cassava. Whenever you need a pound of fresh cassava I suggest buying ½ pound more because the skin itself can take about 4 ounces. Plus, you will have to chop off bad parts.
- Oil- I used 2 cups of vegetable oil. I always suggest using a neutral flavor oil. But you can use any oil you like if you don’t mind the flavor.
- Seasoning- I keep it simple by adding ½ teaspoon of salt.
How to Make Yuca Chips
- Photo 1: Start by cutting off the ends of the cassava. Then make a line in the middle, and with a knife lift the skin. You can also peel with a knife or vegetable peeler the same way you do with a potato.
- Photo 2: Use a mandoline in the smallest setting. Firmly press down while moving the cassava back and forth quickly. The pressure and speed will help you get a clean cut every time.
Different ways of cutting the chips
- With a food processor- Attach the disk adapter to the center of the food processor. Place the disk and secure the lid. Use on low setting.
- By hand- You will need a sharp knife because the yuca root is a hard vegetable. A cleaver knife is a good option. Cut the yuca into ⅛ inch-thick slices or about the same thickness as a quarter.
- Photo 3: After slicing, place the cassava pieces on a paper towel dry them, and let them air dry while you prepare the oil.
- Photo 4: In a large pot over medium-high heat add your oil. Add the slices and quickly move them around while they cook for 2 minutes. Remove from oil onto a paper towel and season.
Different Cooking Methods
- Airfryer- Pre-heat the air fryer for 5 minutes at 360° F. Season before putting in the air fryer. Spread the slices and cook for 10 minutes. If your air fryer is small do this in batches.
- Oven Baked- Pre-heat the oven to 350° F. Season and spread the cassava slices into a baking tray. Cook for about 35 minutes.
Recipe Tips
- For paper-thin chips use a vegetable peeler to cut them, Then fry at the same temperature as the recipe until golden brown.
- To make garlic flavor yuca chips mix ½ teaspoon of salt and ½ teaspoon of garlic powder.
- If you have a mandolin you can make all types of chips like thin fried plantains.
Frequently Asked Questions
Yuca chips have a nuttier taste slightly sweet. When you chew them down they have a creamy mouth feel. Similar but not quite like potato chips.
They contain less fat than potato chips. They also have vitamin C that potato chips don’t have. Yuca chips seem to be a healthier option than potato chips. But can
You need to keep the chips in a plastic resealable bag or an airtight container. I had only kept this recipe for no more than 1 week because we always eat them at my house quickly. It could probably last more.
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Yuca Chips
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.
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Recipe Notes
- 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.
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