Spiced Yuca Chips Recipes

SPICY CHIPS

Steps:

• Mix 1 1/2 tablespoons paprika and 1/2 teaspoon each cayenne and black pepper in a bowl. Spread 12 cups potato and/or vegetable chips on 2 baking sheets. Bake in a 350 degrees F oven until oily-looking, about 5 minutes. Toss with the spices and bake 2 more minutes. Let cool.

SPICY YUCA FRIES WITH GARLIC SAUCE RECIPE

Steps:

• Preheat oven to 450°F and cover a large baking sheet with parchment paper.
• Peel yuca with a vegetable peeler to remove the waxy skin. Cut in half crosswise to make it easier to manage, then slice in half length-wise. Cut into ¼-inch thick fry strips.
• Place fries in a large pot, cover with cold water, and add the salt. Bring to a boil and cook 10-15 minutes, or until tender. Drain fries and place in a large bowl. Toss with fat until coated, then spread in a single layer on the baking sheet.
• Roast 10-15 minutes, until beginning to brown, then flip and roast an additional 10-15 minutes. When they're crisped the way you like them, remove from oven and sprinkle with spices and lime zest. Serve immediately.

10 BEST YUCA RECIPE COLLECTION

Steps:

• Select your favorite recipe.
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SPICED PITA CHIPS

Steps:

• Preheat oven to 350 degrees F.
• Combine olive oil and all spices in a large bowl. Add pita wedges and toss to coat, Spread in 1 layer on a baking sheet and bake for about 15 minutes, tossing once, or until pita is brown and crisp. Cool completely before serving.

SPICED YUCA CHIPS

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.

YUCCA CHIPS WITH LIME PEPPER MAYONNAISE

Steps:

• To make the mayonnaise, in a food processor combine the whole egg, yolk, lime juice, mustard, salt, and cayenne. Blend well and, with the motor running, drizzle in the olive oil very slowly until the sauce thickens. Transfer to a small bowl and stir in the cracked pepper. Cover and set aside, refrigerated, until ready to use or for up to one week.
• Place the yucca in a large sauce pan and cover with cold water. Bring up to a boil, then reduce the heat so that the water is simmering and cook for 20 to 25 minutes, or until fork tender. Check individual pieces for doneness; some pieces may cook faster than others. Drain in a colander and, when cool enough to handle, cut into quarters lengthwise and remove and discard the fibrous cores. Slice very thinly and place on a layer of paper towels. Cover with another layer of paper towels and pat dry. In a large heavy sauce pan or deepfat fryer, heat the oil to 375 degrees. Deep-fry the yucca chips in several batches until golden, then drain on paper towels. Increase the heat under the fryer so that the oil comes to 390 degrees and, again in several batches, deep-fry the chips until they are deep golden and slightly puffed. Drain again briefly on paper towels and sprinkle with the sea salt. Mound the chips around the edges of a large platter and place the bowl of lime pepper mayonnaise in the center. Scatter a few lime wedges among the chips.

YUCA CHIPS

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.