When fried, yucca (also known as manioc or cassava) tastes like a potato chip but makes for a sturdier crisp. Make these up to 2 weeks in advance; store in a plastic refrigerator bag. Serve with The Best Guacomole!
Servings: Makes 12 cups
  • 2 large fresh yucca (about 1 1/4 pounds each)
  • 3 quarts vegetable or canola oil
  • Kosher salt , to taste
  • Directions
    In an 8-quart heavy-bottom pot, heat oil to 350°. Meanwhile, peel yucca with a sharp vegetable peeler. Using a mandoline or sharp knife, cut yucca crosswise into slices about 1/8-inch thick. In batches of 30, slide slices into oil one at a time. Fry about 3 minutes, or until golden brown around the edges, stirring occasionally to prevent clumping.

    With a slotted spoon, transfer to paper towels. Sprinkle with salt before serving.


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