Yuca Chips Recipes

THE PERFECT YUCA CHIP!

Steps:

• With a sharp knife or vegetable peeler, remove bark-like peel from fresh yuca. (See: How to Peel Fresh Yuca)
• Cut peeled yuca in half horizontally, and soak in a bowl of water for 20 minutes. (This step further removes any remaining linamarin, which will otherwise be eliminated during frying.) Discard water.
• If you have a mandoline, put it on the thinnest setting and choose a straight V-blade. Slice peeled yuca into circles, or from top to bottom for long, chips. If you don't have a mandoline, yuca can be thinly sliced with a vegetable peeler, or very sharp knife. The thinner the slice, the crispier the chip!
• Place about an inch of avocado oil on the bottom of a large frying pan and heat on high.
• Once hot, place yuca slices into oil - do not overlap. (The oil is hot enough when the first yuca slice sizzles upon entering oil.) It works best to pan fry in batches, as chips cook very quickly. *Be careful not to get splattered by hot oil!
• Pan fry for about 1 minute, until yuca begins to brown and curl up at the edges. Depending on the amount of oil in the pan, flipping the chips halfway through may be needed to ensure even browning on both sides. Yuca chips cook very quickly so keep a constant eye on the pan.
• Once browned, remove yuca chips using a metal mesh skimmer or slotted spatula, allowing excess oil to drain back into the pan. (The hot oil might melt plastic utensils.)
• Place chips on paper towel to absorb excess oil.
• Immediately sprinkle with pink Himalayan Sea Salt and a pinch of pepper - to taste.
• Variation: Immediately sprinkle with Trader Joe's Onion Salt and pink Himalayan sea salt - to taste.
• Enjoy!!

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.

CILANTRO LIME YUCCA CHIPS WITH GUACAMOLE

Steps:

• In a large bowl, toss yucca, olive oil, half of the cilantro and the juice of one lime. Season chips with salt and pepper. Coat a baking sheet with nonstick spray, then lay yucca slices flat on a baking sheet. Bake for 4 to 6 minutes per side, or until golden brown.
• In a medium bowl, mix diced avocado with remaining cilantro and lime juice; season with salt and pepper and mash to your favorite consistency - I like mine chunky. Save those avocado shells to use as a serving "bowl."

YUCA CON MOJO

Steps:

• Fill a large pot with water and bring to a boil over high heat.
• Prepare the yuca: Fill a large bowl with water. Peel the yuca with a sharp peeler or paring knife, then chop it into 2-inch pieces, tossing them in the bowl of water as you go to avoid discoloration.
• Make the mojo: Bring olive oil to a simmer in a deep skillet over medium heat. Add onion, garlic, peppercorns, bay leaves and 1/2 teaspoon salt, stirring well to incorporate. Cook until the onions are translucent and soft, stirring often and being careful not to let the onions brown, about 5 to 7 minutes. Remove from heat and add vinegar, and add salt to taste.
• Once water is at a rolling boil, add 1/4 cup salt, then carefully add yuca. Boil for 20 to 30 minutes, until a sharp knife goes through easily, careful not to let yuca overcook and become mushy.
• Drain yuca and transfer to a serving dish. Pour over warm mojo and serve.