Chile-Cheese Yucca Chips

Name: Chile-Cheese Yucca Chips
Total time: 30 min
Yield: 10
Ingredients: Canola or vegetable oil, for frying; 4 yuccas (about 3 pounds), peeled and very thinly sliced on a mandoline; 1 tablespoon Tim Love's Wild Game Rub; 1/4 cup freshly grated Parmigiano-Reggiano cheese (1 ounce); Salt

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Yucca, sometimes called cassava, is a starchy root that grows in very warm climates and makes supercrunchy chips. To remove the tough outer skin, use a sharp, heavy knife rather than a peeler. More Tasty Snacks

By Tim Love

July 2010

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Recipe Summary

total:

30 mins

Yield:

Ingredients

Canola or vegetable oil, for frying
4 yuccas (about 3 pounds), peeled and very thinly sliced on a mandoline
1 tablespoon Tim Love's Wild Game Rub
1/4 cup freshly grated Parmigiano-Reggiano cheese (1 ounce)
Salt

Directions

Step 1

In a large pot, heat 1 1/2 inches of oil to 350. Set 2 paper towel–lined baking sheets near the stove. Working in batches, add the yucca to the oil; stir gently to separate the slices. Fry the yucca until golden brown, about 2 minutes. Using a slotted spoon, transfer the chips to the paper towels to drain.

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Step 2

In a bowl, toss the yucca chips with the Wild Game Rub and the cheese. Season the chips with salt and serve.

Make Ahead

The chips can be kept at room temperature for up to 2 hours.

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Chile-Cheese Yucca Chips

Gallery

Recipe Summary

Ingredients

Directions

Make Ahead

Reviews

All Reviews for Chile-Cheese Yucca Chips

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Chile-Cheese Yucca Chips

Gallery

Recipe Summary

Ingredients

Directions

Make Ahead

Reviews

All Reviews for Chile-Cheese Yucca Chips