This recipe is an accompaniment for Avocado Jicama Salsa with Yuca Chips.
Active time: 30 min Start to finish: 30 min
·Yuca chips can be made 3 days ahead and kept in an airtight container at room temperature.
Recipe information
Yield
Makes 6 servings
Ingredients
Preparation
Step 1
Peel yuca with vegetable peeler, removing all waxy brown skin and pinkish layer underneath, then cut flesh crosswise into 3-inch sections.
Step 2
Heat 1 1/2 inches oil in a 5-quart heavy pot over moderately high heat until it registers 375°F on thermometer.
Step 3
While oil is heating, shave as many very thin lengthwise strips as possible from yuca sections with peeler or mandoline.
Step 4
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.
