This is one of my favorite recipes for a quick snack. All you need at hand is some fresh yuca and preferably, a mandoline. If you don’t have a mandoline, a potato peeler will do. Or grab this chance to practice your knife skills.
The good thing about yuca chips is that they stay nice and crisp when you store them properly (in a ziplock bag or air-tight container). Even in this humid Caribbean climate of ours.
So please enjoy!Print
Homemade Yuca Chips
- Prep Time: 10 minutes
- Cook Time: 4 minutes
- Total Time: 14 minutes
- Yield: Serves 4
- Cuisine: Caribbean
- 200 grams fresh yuca
- a few sprigs of thyme
- a few sprigs of rosemary
- some unpeeled cloves of garlic
- extra: vegetable oil for deep-frying
Heat the oil to 350F/175C. Thinly slice the yuca on the mandoline. Drop the slices in the hot oil and fry for 3-4 minutes, or until crisp and golden. Add the herbs and garlic during the last minute of frying. Drain on paper towel. Sprinkle with salt and serve immediately.
I like to serve these with a nice dip on the side, like guacamole, truffle mayo or roasted beet hummus.